I was very excited about these cookies. In our attempt to a healthier diet, being gluten free, processed sugar free and mostly dairy free, I tried my hand on Paleo baking and it was a success!
These cookies are super easy and quick to make. Basically combine 7 ingredients together, bake for about 8 minutes and let cool for about 10! Then, try not to eat all of them in one sitting. I was good and with great effort, stopped after cookie #2.
Almond Chocolate Chunk Cookies (Gluten-Free, Dairy-Free, Egg-Free)
1 ¾ cup almond flour
¼ cup honey or pure maple syrup (I use a combination of both)
1 tsp vanilla extract
¾ cup chocolate chips or chunks (this time I chopped Trader Joe’s dark chocolate by the pound, but next time I would use Enjoy Life Chocolate Chips)
¼ cup coconut oil, melted (I use a combination of this virgin coconut oil and Kerrygold Pure Butteror Ghee)
¼ tsp unrefined sea salt (I like this one)
¼ tsp baking soda
Preheat oven to 350 degrees.
Line cookie sheet with unbleached parchment paper.
Mix all ingredients together in a bowl (except chocolate chips).
Fold in chocolate chips.
Scoop out 1 tablespoon cookie dough with a spoon (I use a measuring spoon) and place on the prepared cookie sheet. Leave some space between each cookie. Press down slightly to flatten the cookie.
Bake for 6-10 minutes. (I did 8 minutes) The cookie should be a little golden brown on the bottom and have slight golden brown edges. They will be very soft still.
Sprinkle with additional sea salt or himalayan pink salt.
Cool for 10 minutes on the cookie sheet (or else they will be too soft to pick up).
Store leftovers in a container for 1 week or the fridge for a few weeks, but I dare you to make them last that long.