1 1/2 cups of Almond Flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
1/4 cup pure maple syrup
1/2 cup dark chocolate chunks
- Preheat your oven to 350.
- In a medium bowl, combine the almond flour, baking soda and salt and mix well.
- In a separate bowl, combine the coconut oil, vanilla, maple syrup and egg, and mix well.
- Add the wet mixture into the dry mixture, and mix well, then stir in the chocolate chips.
- Drop the batter onto a baking sheet lined with parchment paper.
- Bake for 10 minutes, or until golden around the edges.
- Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. (I found the cookies to be very soft but they did firm up overnight.)
And Chocolate Chocolate Chunk Cookies
This recipe I found at PaleOMG. Quite a few of the foods in a Paleo diet also fit within my Anti-Inflammatory diet, which is satisfying the crazy sugar cravings I have been having lately and the boys don’t feel deprived of treats.
1 1/2 cups almond flour
¼ cup unsweetened cocoa powder
½ teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon baking powder
pinch of salt
⅓ cup raw honey
¼ cup coconut oil, melted
⅓ cup Mini Chocolate Chips (I used Dark Chocolate Chunks)
- Mix the dry ingredients in a bowl: almond meal, cocoa powder, cinnamon, baking soda and powder and salt, then mix.
- Then in another bowl, mix the wet ingredients: eggs, honey, coconut oil and whisk.
- Pour wet ingredients into your dry ingredients and add the chocolate chips. Mix well.
- Line a baking sheet with parchment paper and drop tablespoonful of dough onto your baking sheet.
- Bake cookies for 12-15 minutes.
- Let cookies cool completely.
Of the two recipes I liked the chocolate chocolate chunk cookie better, it had a better texture, these also went faster than the plain ones.