These cookies surprised me.
Like mouth-drop-open kind of surprise. I have tried so many cookies with almond flour and non-conventional sweeteners, and eh. They were ALL eh. Like never make again, totally-forget-they-existed-except-for-the-faint-annoyed-feeling-of-wasting-money-on-something-that-didn’t-taste-good eh. Again.
Anyway! When I found this recipe, I said no way. I’m not making a whole batch only to waste more of my not-cheap almond flour. So I cut it in half, whipped it up (surprising myself with how easy it is), baked it and presented Hubby with a plate full after supper. He ate all of them. (I helped, but I find it important to note that he ate more than me). 😉 Then he went to the kitchen and cleaned off all but two on the cookie sheet. I think this recipe is a win.
So I’m sharing it! The original came from the lovely Elana over at Elana’s Pantry.
I would love it if you try them, if you would share your thoughts below (and pics on the Facebook page)! As a side note, since I couldn’t get the recipe posted right away due to hosting issues, I got to see how well these babies freeze. Well, I say, well. 😉 Enjoy!
Mix top three ingredients (dry) in bowl with wooden spoon.
Add oil, maple syrup and vanilla. Mix well. You might need a tbsp. or more almond flour at this point, depending on how wet it is.
Add chocolate chips. (Feel free to add more than called for!)
Drop by heaping tablespoons onto parchment paper lined cookie sheets.
Bake at 350* 8-10 minutes or until slightly brown around the edges.
Let cool 5 minutes, enough to set up, then devour!
I have not tried it in this recipe, but I highly recommend NOT using Bob's Red Mill almond flour. It has very poor results in most almond flour recipes. I used Honeyville Blanched Almond Flour and it worked wonderfully. I've heard good things about the Wellbee's brand also.
If you want a few more nutrients in your sweetener you could 50/50 the maple with local raw honey, or if you're a fan of honey flavor, do the full 1/2 c. honey.
Adapted from Elana's Pantry