Introduction

These Almond Chocolate Cookies may be labelled “healthy” but you wouldn’t know it! They’re sweet and salty and incredibly delicious. The almond flour and coconut oil provide protein and fat which leaves me and my sweet tooth satisfied. I sometimes consider a few of these cookies acceptable breakfast food (they pair well with a Coconut Coffee Smoothie!). I feel truly sorry for my friends (I see you!) who are allergic to almonds who cannot eat these!

Ingredients

• 400 grams almond flour
• 1 teaspoon baking soda
• 1 teaspoon sea salt, plus more for sprinkling
• 1/2 cup coconut oil
• 1/4 cup maple syrup
• 2 tablespoons vanilla
• 1/3 cup chocolate chips (approximately)

Instructions

1. Combine: Measure the dry ingredients (almond flour, baking soda, salt) into a large bowl and give them a quick stir through. Then add the wet ingredients (coconut oil, maple syrup, vanilla), and mix.
2. Prepare: Pre-heat the oven to 350 degrees F (180 degrees C). Line a cookie sheet with parchment paper.
3. Form: Use a tablespoon to scoop dough and form cookies with your fingers. Place on lined cookie sheet. You can also use a teaspoon to scoop for smaller cookies. Cookies will not spread; but the teaspoon cookies cook faster so you may like to keep sizes separate on baking sheets.
4. Top: Top each tablespoon cookie with three chocolate chips, or each teaspoon cookie with one chocolate chip.
5. Bake: Bake in preheated oven. Tablespoon formed cookies require 10-11 minutes; teaspoon formed cookies require 8-9 minutes. They should be lightly browned on the edges.
6. Cool: Remove cookies from cookie sheet and place onto a wire rack.
7. Salt: If desired, sprinkle the hot chocolate chips with sea salt so they set with the salt while cooling.

Enjoy! Try freezing these – they are delicious straight from the freezer. Also excellent with coffee and Baileys. I could go on… Yum! I hope you are inspired to try making these Almond Chocolate Cookies. You won’t regret it.