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.
Super easy dough.
Add a bit more almond flour!
Mmmmmm, add chocolate chips and taste the dough. Good enough to eat plain!
See?
Flatten them slightly. Or don’t if you want them taller.
Oh my…
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!
-
2 1/2
c
Blanched Almond Meal Flour
-
1/2
tsp
Real Salt Sea Salt
- 1/2 tsp baking soda
- 1/2 c extra virgin olive oil
- 1/2 c maple syrup
- 1 tbsp vanilla
-
3/4
c
Enjoy Life Semi-Sweet Chocolate Chips
-
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
