Description
Enjoy a grain-free twist on the classic chocolate chip cookie that features a tender crumb and honey-gold edges. These Paleo-friendly treats use almond flour and coconut oil to create a soft, satisfying texture that perfectly complements the rich mini dark chocolate chips in every bite.
Ingredients
- 2 cups finely ground blanched almond flour
- 1/3 cup melted coconut oil
- 1/3 cup raw honey
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1/2 cup mini dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and line a heavy-duty baking sheet with parchment paper or a silicone baking mat.
- In a large glass bowl, whisk together the melted coconut oil, honey, vanilla extract, and almond milk until they form a smooth liquid.
- In a separate medium bowl, whisk together the almond flour, baking soda, and salt, making sure to break up any clumps.
- Add the dry ingredients into the wet mixture and stir with a wooden spoon or spatula until a cohesive, slightly tacky dough forms.
- Gently fold the mini dark chocolate chips into the dough by hand until evenly distributed.
- Scoop rounded tablespoons of dough onto the prepared baking sheet and use your palm to gently press them down into circles about half an inch thick.
- Bake for 8 to 12 minutes on the center rack until the edges are light golden brown.
- Allow the cookies to rest on the baking sheet for 5 minutes to set before moving them to a wire rack to cool completely.
Notes
To achieve the best results, ensure your coconut oil is melted but cool to the touch before mixing to prevent the dough from becoming too greasy. If you find the dough is difficult to handle in a warm kitchen, chilling it for ten minutes will help it firm up for easier scooping and shaping.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American