Who doesn’t love chocolate chip cookies? The simple cookie dough taste accompanied by rich, creamy chocolate chips is completely irresistible. I think it’s safe to say that chocolate chip cookies are the very definition of comfort food.
But, as we all know, traditional chocolate chip cookies aren’t exactly a healthy snack. They are normally very high in refined, processed carbohydrates and sugar.
After making the decision to eat predominantly whole, unprocessed foods several years ago, I was determined to create a chocolate chip cookie recipe that was both delicious and nutritious.
The powerhouse ingredient in this almond flour chocolate chip cookie recipe is the almond flour!
Quick tip about purchasing Almond flour – If you try and buy it at your local grocery store, it will undoubtedly cost quite a bit. It is also rare that you will be able to find blanched almond flour, which makes a huge difference in the texture of the cookies. I highly recommend buying it in bulk – it will be higher quality and a lot cheaper. You can store it in your freezer to extend its shelf life.
Ingredients:
- 2 cups blanched almond flour (Honeyville Farms brand works best)
- ½ tsp baking soda
- ½ tsp sea salt, finely ground
- ½ cup grass fed butter or coconut oil, melted
- ¼ cup coconut nectar
- ¼ tsp liquid stevia
- 1 TBS vanilla extract
- ¾ cup dark chocolate chips (you can also finely chop 3/4ths of your favorite dark chocolate bar and yield the same results)
Directions:
- Preheat oven to 350 degrees.
- Combine almond flour, baking soda and salt in a large mixing bowl.
- In a small mixing bowl, combine melted butter or coconut oil, coconut nectar, stevia and vanilla.
- Pour wet ingredients into dry ingredients and mix well.
- Fold in chocolate chips.
- Wet your hands slightly with cold water as the dough can be a bit sticky from the coconut nectar.
- Line baking sheet with parchment paper.
- Form 1 inch balls and lightly press onto parchment.
- Bake for 6-8 minutes, checking the cookies regularly to ensure they don’t burn.
