These Chocolate Chip cookies are gluten free and made with almond flour, I like using Bob’s red mill flours because they work very well and the quality is excellent. This recipe is based off of one from Bob’s Red Mill.
- 3 cups Bob’s Red Mill® Almond Meal
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/4 cup Coconut Oil (unrefined)
- 1/4 cup Maple Syrup
- 1 whole Egg
- 2 Egg Whites
- 1 tsp Vanilla Extract
- 1 cup Semi-sweet Chocolate Chips
- 1/2 cup chopped Walnuts
Preheat oven to 375°F. Line two baking sheets with parchment paper. Combine almond meal, baking soda and sea salt and set aside. Mix coconut oil and maple syrup in until creamy. Add the egg and egg whites and the vanilla extract and mix well. Slowly add dry ingredients to egg mixture and mix briefly. Fold in chocolate chips and walnuts. The dough will be very wet which makes it difficult to manage with your hands, an ice-cream scoop worked well. Place large rounded tablespoons onto prepared baking sheets, about 1-inch apart. Flatten with a fork to desired cookie height as the dough won’t spread out much as it cooks. Bake until set and golden, about 15 minutes. Makes 25 – 30 servings.
I used walnuts instead of the almonds (as the original recipe calls for) because my husband and I love love walnuts in our cookies! Any other nut should work as well.
