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Chocolate Chip and Almond Cookies
Ingredients
•
¼ cup Coconut Oil room temperature
(54g)
•
¼ cup Maple Syrup (80g)
•
1 Egg room temperature (50g)
•
2 Egg Whites room temperature
(40g)
•
1 tsp Vanilla Extract (optional)
•
¼ tsp Almond Extract (optional)
Method
1. Preheat oven to 190°C. Line two
baking sheets with parchment paper.
2. Combine almond meal, baking soda
and sea salt and set aside.
3. Mix room temperature coconut oil
and maple syrup in a mixer or by
hand until creamy but not fully
incorporated, about 5 minutes. Add
room-temperature whole egg, egg
whites and extracts (if using) and mix
for 2 additional minutes.
Cooking time: 20m - Temperature: 190°C
•
3 cups Natural Almond Flour or
blanched Almond Meal (336g)
•
1 tsp Baking Soda
•
½ tsp Sea Salt
•
1 cup Dark Chocolate Chips (168g)
•
½ cup Sliced Almonds toasted
4. Slowly add dry ingredients to egg
mixture and mix briefly. Add
chocolate chips and toasted
almonds and mix until well
combined.
5. Place large rounded tbs (about 18g
per cookie) onto prepared baking
sheets, about 1-inch apart. Flatten
slightly, to approximately 1-inch
thickness.
6. Bake until set and golden, about 15
minutes.
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