almond meal chocolate chip cookies
I am a cookie addict. There, I said it. Warm chocolate chip cookies are my weakness. They are so yummy. I have to make small batches of them to keep myself from eating all 5 dozen in a day or two. This batch makes one pan full, which is perfect for those who can’t stop themselves.
These cookies have a great slightly nutty taste due to the almond flour. I love that this recipes uses both butter and coconut oil. They keep true to the buttery goodness of a chocolate chip cookie while having some added nutritional goodness from the coconut oil. The dark chocolate has just the right amount of bitterness to balance out the sweetness of the cookie. I recommend you go and bake up a batch of these as soon as you can.
(as adapted from the nourishing home)
- 1/4 cup butter
- 2 tablespoons coconut oil
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/2 cups almond flour
- 3/4 cups chopped dark chocolate (or chocolate chips of your choice)
Preheat oven to 350 degrees.
Mix together the butter, coconut oil, and brown sugar with a wooden spoon (or in a mixer). Add in the vanilla and egg. Mix well. Add the baking soda, salt, and almond flour. Give it one last good stir and then add in the chocolate chips.
Line your baking sheet with parchment paper or wax paper. Place cookies on a baking sheet, leaving space for them to spread a bit. Bake for 11-13 minutes. Let cool for a moment on the pan and then place on a cooling rack. Try not to eat the whole pan all by yourself. Trust me, they are that good.
*If you are trying to make these Gluten Free please make sure all of your ingredients are indeed Gluten Free.