Ingredients
Scale
- 1/2 cup unsalted grass-fed butter or virgin coconut oil
- 1/2 cup pure maple syrup
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 1/2 cups almond flour or almond meal
- 1/2 teaspoon baking soda (optional)
- 1/2 teaspoon sea salt
- 1 cup bittersweet or dark chocolate chips
Instructions
- Heat a heavy-bottomed saucepan over low heat and add butter or coconut oil. Heat until just melted (it should not start to fizz or bubble), then remove pan from heat. Whisk in maple syrup.
- If mixture is not too hot, whisk in egg and vanilla. If mixture is too hot, transfer to a mixing bowl and whisk in egg and vanilla.
- Add almond meal, baking soda (if using), and sea salt. Mix until well combined.
- Fold in chocolate chips.
- Using a rubber or silicone spatula, put cookie dough into a storage container and refrigerate until firm, about an hour (or overnight).
- Preheat oven to 350 °F and line baking sheet with parchment paper.
- Take cookie dough out of the refrigerator and place walnut-sized balls onto lined baking sheet about 1/2 inch apart. Gently flatten out cookie dough to desired shape. The cookies will not spread out much since they are made with almond flour. Just make the number of cookies you’d like and save the rest of the dough in the refrigerator for the next time you need some more cookies!
- Bake 12 minutes and carefully rotate cookie sheet 180 degrees. Bake another 3-5 minutes or until golden brown.
- Remove from the oven and let cool for about 5 minutes on the cookie sheet. This will help them to firm up. Using a metal spatula, place cookies onto cooling rack or large plate.
- Store extra cookies in a sealed container in the refrigerator.
