We know that many of you are cooking and baking more than ever before. In light of that, we’d like to share our favorite nutrient dense, delicious chocolate chip cookie recipe with you.
We will be baking these up all weekend long. Enjoy!
3/4 cup almond flour or almond meal very firmly packed
1/4 cup coconut flour very firmly packed
1 tsp baking soda
1/2 tsp sea salt + more to sprinkle on top
Sprinkle of cinnamon
1/2 cup melted butter or coconut oil
1/4 cup real maple syrup (grade B) or honey
1 tsp vanilla extract
6 oz dark chocolate chips (Try Lily’s Sweets chocolates sweetened with stevia. They have 0g of sugar)
Preheat oven to 350
In a bowl whisk together flours, baking soda, salt and cinnamon. Pour in melted butter or coconut oil, maple syrup or honey and vanilla extract.
Mix thoroughly and then add chocolate chips.
Let dough rest for 5 minutes in the fridge. This will help the coconut flour absorb more moisture so that the cookies puff up.
Scoop dough onto a parchment paper lined baking sheet. I like to flatten the dough slightly with a fork and top with a sprinkle of sea salt.
Bake for 11 minutes or until golden brown. Let them cool on a baking sheet for a few minutes and then let cool more on a cooling rack.
If you’d like drizzle with melted Lily’s chocolate to finish.