Ingredients
Equipment
Method
Cooking Instructions
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: Melt 1/3 cup of coconut oil in a microwave-safe bowl until completely liquid. Allow to cool slightly.
- Step 3: In a mixing bowl, whisk together the melted coconut oil, 1/4 cup of pure maple syrup, and 1 large whisked egg. Add vanilla extract if using.
- Step 4: In another bowl, combine 2 cups of almond flour, 1/3 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/4 teaspoon of sea salt, and 1/2 teaspoon of ground cinnamon (if using).
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Step 6: Gently fold in 1/2 cup of chocolate chips until evenly distributed.
- Step 7: Using a cookie scoop or tablespoon, drop rounded balls of dough onto a prepared baking sheet, spacing them about 2 inches apart.
- Step 8: Bake for 10-12 minutes, or until the edges are set but the centers still look soft.
- Step 9: Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze the dough for up to three months; bake straight from the freezer.
- For vegan cookies, substitute the egg with a flax egg.