This recipe will have your mouth watering in seconds! Remember the old days when you could enjoy those fresh baked chocolate chip cookies with a glass of milk and have ZERO guilt. You were a kid and lets face it, priorities at age 7 or 8 are far different than they are now (most likely)! Tag, hide and seek, bike rides and playtimes were our biggest concerns!
But now, we are understanding that healthy eating plays a HUGE role in not only weight loss and figure...but also in our overall health and well being. But what if healthy eating didn't have to be so constrictive? What if it could include those warm chocolate chip cookies! I'm not saying it's okay to eat the entire batch of these cookies all at once....but these are definitely cleaner than that pack of Nabisco cookies you scarf down at lunch! Try for yourself!
Almond Chocolate Chip Cookies
Makes 26 cookies
3 cups almond flour
1 tsp baking soda (gluten-free)
1/4 tsp sea salt
1/4 cup extra virgin organic coconut oil (melted)
1/4 cup pure maple syrup (or raw honey)
1 large egg
2 large egg whites (1/4 cup)
1 tsp vanilla extract
1/2 cup semi-sweet or dark chocolate chips
Preheat oven to 375 degrees F
Line 2 baking sheets with parchment paper and set aside
Combine almond flour, baking soda and salt in a medium bowl, mix. Set aside.
Beat oil and maple syrup in a mixing bowl until creamy (about 4 or 5 minutes)
Add egg, egg whites and extract and beat for another 2 - 3 minutes
Add almond flour mix to egg mixture; mix until blended
Add chocolate chips; mix until just blended
Drop by rounded tablespoon onto parchment paper
Bake for 14 - 16 minutes or until golden-brown
Store in airtight container (This is important)
You can make your own almond flour by processing 1 cup slivered almonds in a food processor or blender (with a strong motor). Be sure to pulse in 20 second intervals so it doesn't turn into almond butter. 1 cup of slivered almonds yields approximately 1 cup of almond flour.