I made these cookies because I had all of the ingredients and they seemed so easy…and I love cookies. And I loved these. Gluten free cookie recipes that don’t require a million ingredients are few and far in between, so these were very appealing. I’m not sure where it came from though – somehow I just scribbled down the ingredients and didn’t pin it (the horror!) – so I probably either saw it in a magazine or someone posted it on facebook.
These are technically paleo if you use paleo-compliant ingredients (like Enjoy Life chocolate chips), but since I don’t eat paleo, it feels weird to title them as such. Interestingly enough, mine were paleo because I had that brand of chocolate chips that I received free (long ago) and I never got around to using them – mostly because I like real chocolate chips and usually have several bags (or giant bags from Costco) in the pantry. This seemed like a good time to finally use them. (turns out, they are fine) Side note: even though I don’t actually bake that often, if I get down to less then 2 bags of chocolate chips, I get a little panicky. It’s weird. There were just always chocolate chips at my mom’s house and many, many spontaneous chocolate chip cookie baking sessions, so they just feels like something I should always have – just in case.
So back to these cookies….they are GOOD! They are good enough that the recipe needs doubled next time because I’m not even sure if Lo had any before I ate them all (but that’s his fault). Between the almond flour or meal and the maple syrup, the recipe is a little expensive – but it’s healthier then normal chocolate chip cookies, and it’s worth it. I buy the almond meal at Trader Joe’s and a big jug of maple syrup at Costco, because that’s where they seem to be the best deals. I usually get coconut oil from Amazon, but I’m going to try Trader Joe’s brand next time.
- 1 1/2 cups almond flour or almond meal
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tablespoons melted coconut oil
- 1/2 teaspoon vanilla
- 1/4 cup maple syrup
- 1 egg
- 1/2 to 1 cup chocolate chips
- Set out maple syrup and egg to allow them to come to room temperature.
- Mix together almond flour, baking soda, and salt in a bowl. In a separate bowl, mix together melted coconut oil, vanilla, maple syrup, and egg, and then stir into dry ingredients. Stir in chocolate chips.
- Refrigerate batter for 30 minutes or more.
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Roll dough into even balls and bake for 5-7 minutes. Take cookies out of oven and flatten slightly with a spatula. Return to oven and bake for 5 more minutes, or right when they have a hint of golden brown. Allow to cool slightly on cookie sheet before removing.
Sorry that the pictures all have a half-eaten cookie. I took a bite and then realized I needed to take a picture because it was so good. And then I realized that the bite showed how soft they are inside.