Grain-free chocolate chip cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
3C. blanched almond flour1/2C. unrefined virgin coconut oil (measure as solid)1/2C. Pure Maple syrup2 Omega-3 eggs1 tsp. baking soda1 tsp. salt1 tsp.vanilla extract1.5 C. Enjoy Life semi-sweet chocolate chips
Preheat oven to 375 degrees.
In a medium-sized mixing bowl, combine dry ingredients. In a small mixing bowl, beat eggs, maple syrup, and vanilla extract with a hand mixer.
Pour wet ingredients into dry ingredients and beat with hand mixer until combined.
Melt coconut oil, pour into batter and and continue to blend until combined.
Stir in chocolate chips.
On a parchment-lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
Bake for 15 minutes. Let cool and serve.
NOTE: My oven runs high, so I baked the cookies at 350 for 14 minutes and they came out flat and crispy. Bake for a minute less and you can get a slightly cakey texture, but they are still fairly flat. According to the recipe, it supposedly yields only 24 cookies, but I don't know how using a tablespoon. I used a 1T. cookie scoop and got 47. Probably could have gotten a 48th had I not eaten some of the raw dough!
Serving Size: Makes 48 2-inch cookies
Number of Servings: 48
Recipe submitted by SparkPeople user CHRISTYAMMEL.
In a medium-sized mixing bowl, combine dry ingredients. In a small mixing bowl, beat eggs, maple syrup, and vanilla extract with a hand mixer.
Pour wet ingredients into dry ingredients and beat with hand mixer until combined.
Melt coconut oil, pour into batter and and continue to blend until combined.
Stir in chocolate chips.
On a parchment-lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
Bake for 15 minutes. Let cool and serve.
NOTE: My oven runs high, so I baked the cookies at 350 for 14 minutes and they came out flat and crispy. Bake for a minute less and you can get a slightly cakey texture, but they are still fairly flat. According to the recipe, it supposedly yields only 24 cookies, but I don't know how using a tablespoon. I used a 1T. cookie scoop and got 47. Probably could have gotten a 48th had I not eaten some of the raw dough!
Serving Size: Makes 48 2-inch cookies
Number of Servings: 48
Recipe submitted by SparkPeople user CHRISTYAMMEL.
Nutritional Info Amount Per Serving
- Calories: 108.8
- Total Fat: 8.5 g
- Cholesterol: 7.7 mg
- Sodium: 77.9 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.3 g
- Protein: 2.3 g
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