Craving a chocolate chip cookie that's not just delectable, but also aligns with your paleo and vegan lifestyle? Look no further! These mind-blowing almond flour chocolate chip cookies are about to revolutionize your snacking experience. Imagine biting into a perfectly crisp yet chewy cookie packed with rich dark chocolate chips, knowing it's made entirely from wholesome, nutritious ingredients. Whether you're following a strict diet or simply want a healthier treat, these cookies prove that clean eating doesn't mean sacrificing flavor or satisfaction.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Paleo Vegan
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, combine the almond flour, baking soda, and salt. Whisk these dry ingredients together until well incorporated and free of lumps.
- In a separate bowl, melt the coconut oil until it becomes liquid. Add the maple syrup to the melted coconut oil and mix thoroughly until well combined.
- Pour the wet ingredients into the dry ingredients and stir until a uniform cookie dough forms. The mixture should be slightly sticky but hold together well.
- Fold in the dark chocolate chips, distributing them evenly throughout the dough. If the chips are large, you can roughly chop them for more even distribution.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow for slight spreading.
- Gently flatten each cookie portion with the back of a spoon or your fingers, creating a round shape approximately 1/2 inch thick.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent dough texture.
- For extra crunch, lightly toast your almond flour in a dry skillet before mixing.
- Choose high-quality dark chocolate chips that are dairy-free and sweetened with minimal ingredients.
- Don't overmix the dough - this can make the cookies tough and dense.
- Use a cookie scoop for uniform size and even baking.
- Allow cookies to cool completely to achieve the perfect texture.
- For added flavor, consider adding a dash of vanilla extract or a sprinkle of sea salt on top.
- If the dough seems too wet, refrigerate for 15-20 minutes before scooping and baking.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 3g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 0mg
