Sometimes you need a cookie. I’ve modified these delicious cookies from Elana’s Pantry. Freeze them and they taste like little balls of chocolate chip cookie dough (for those of you who like the dough better than the cookie).
SAD to RAD Level 3 peeps (or anyone who is trying to cut out sugar) – modify the recipe by subbing date paste for maple syrup and adding a tbsp or so of raw cacao powder instead of chocolate chips. They will still be yummy.
2 cups blanched almond flour (NOT almond meal. I use this brand of almond flour)
1/4 tsp salt
1/2 tsp baking soda
1/4 cup melted organic unrefined coconut oil
2 tbsp maple syrup
1 tbsp vanilla extract
1/2 cup mini chocolate chips (I like this brand)
Instructions: Whisk together almond flour, salt and baking soda in bowl (You can use a food processor if you want, but if you’d rather not clean it up, it’s not necessary). Stir in coconut oil, maple syrup and vanilla until dough forms. Stir in chocolate chips. Scoop dough one level tablespoon at a time onto a baking sheet (with parchment paper or silpat. Press balls of dough down gently. Bake at 350 for 6-8 minutes. Cool for 15-20 minutes (do not handle prior or cookies will break. Follow this rule with pretty much all gluten free cookie baking, btw. Eat!