Serves: 8 cookies
Prep time: 10 min
Cook time: 10 min
Ingredients:
227 g (2 cups) almond flour/almond meal
1/2 tsp sea salt
1/4 tsp bicarb / baking soda
1/2 tsp cinnamon
85 g (6 tbsp) melted butter or coconut oil
1/4 cup honey or maple syrup
1 tbsp vanilla
60 g (1/3 cup) dark chocolate chips (vegan)
I call these no-BS chocolate chip cookies because the ingredients are whole foods and they are too easy to make. I was a bit sceptical when I first heard these were good paleo chocolate chip cookies. Surely, nothing could compete with a traditional chocolate chip cookie recipe. Why should anyone try to alter it so greatly?
Oh. Oh, how I was so wrong. So, so wrong.
I love these cookies so much, I usually reserve a half batch for immediate consumption. A glass of milk or mylk is a must.
Every time I make this recipe, the cookies turn out different. And by all means, this is not a bad thing. Well, it is if you desire the exact same cookie you baked last time. The reason I like this inconsistency is because the cookie is so delicious in all forms and I enjoy the surprise of finding out what will happen this time. Sometimes, the cookies spread out and connect together. When this happens, the butter caramelises more and give the cookies an extra ooh-la-la of flavour. Sometimes, the cookies stay firmly together which creates a hearty, yet pillowy, cookie. Let’s hold the weather responsible on these varied outcomes, shall we?
I have never made these cookies with coconut oil in substitution of butter because I absolutely love butter. But I trust Lauren's suggested swap will make them oh-so-delicious and vegan-friendly in combination with maple syrup.
Ingredients:
Cook time: 10 min
Ingredients:
227 g (2 cups) almond flour/almond meal
1/2 tsp sea salt
1/4 tsp bicarb / baking soda
1/2 tsp cinnamon
85 g (6 tbsp) melted butter or coconut oil
1/4 cup honey or maple syrup
1 tbsp vanilla
60 g (1/3 cup) dark chocolate chips (vegan)
I call these no-BS chocolate chip cookies because the ingredients are whole foods and they are too easy to make. I was a bit sceptical when I first heard these were good paleo chocolate chip cookies. Surely, nothing could compete with a traditional chocolate chip cookie recipe. Why should anyone try to alter it so greatly?
Oh. Oh, how I was so wrong. So, so wrong.
I love these cookies so much, I usually reserve a half batch for immediate consumption. A glass of milk or mylk is a must.
Every time I make this recipe, the cookies turn out different. And by all means, this is not a bad thing. Well, it is if you desire the exact same cookie you baked last time. The reason I like this inconsistency is because the cookie is so delicious in all forms and I enjoy the surprise of finding out what will happen this time. Sometimes, the cookies spread out and connect together. When this happens, the butter caramelises more and give the cookies an extra ooh-la-la of flavour. Sometimes, the cookies stay firmly together which creates a hearty, yet pillowy, cookie. Let’s hold the weather responsible on these varied outcomes, shall we?
I have never made these cookies with coconut oil in substitution of butter because I absolutely love butter. But I trust Lauren's suggested swap will make them oh-so-delicious and vegan-friendly in combination with maple syrup.
Ingredients:
227 g (2 cups) almond flour/almond meal
1/2 tsp sea salt
1/4 tsp bicarb / baking soda
1/2 tsp cinnamon
85 g (6 tbsp) melted butter or coconut oil
1/4 cup honey or maple syrup
1 tbsp vanilla
1/4 tsp bicarb / baking soda
1/2 tsp cinnamon
85 g (6 tbsp) melted butter or coconut oil
1/4 cup honey or maple syrup
1 tbsp vanilla
60 g (1/3 cup) dark chocolate chips (vegan)
Directions:
Directions:
1. Preheat oven to 177 C / 350 F.
2. In a medium bowl, mix together the dry ingredients.
3. In a small glass bowl, melt the butter then add in the honey and vanilla.
4. Mix the wet ingredients into the dry ingredients and fold in the chocolate chips.
5. On a parchment-lined cookie sheet, divide dough into 8-9 formed cookies and pat down part way.
6. Bake 9-10 minutes or until slightly browning.
7. Cool for 5-10 minutes before serving.
THESE ARE BOMB. So delicious!
ReplyDelete