We spent a whole week testing out different versions of these cookies *sigh*, it was tough! This version is dairy-free and uses coconut oil, which results in a larger american style cookie. You can also use butter, which is delicious and makes a smaller, firmer biscuit.
I usually like to be economical with almond flour and don’t make a lot of recipes that call for 2 cups, but we made an exception for these cookies.
Depending on the type of dark chocolate that you use, these can be free from refined sugar as well. We often use chocolate sweetened with erythritol and stevia.
Keep a close eye on the cookies when baking as they can burn easily. We wasted one batch by getting distracted watching videos of cute baby elephants on facebook . . .
Original recipe from my wonderful cookbook partner Kate at Keeping it Real
2 cups of almond flour
1/2 tsp baking soda
Pinch of salt
1 tsp of vanilla extract
50g of coconut oil, melted (or you can substitute butter)
1/4 cup of brown rice malt syrup
1/2-1 cup of dark chocolate chips
- Preheat oven to 180 degrees and line a tray with baking paper.
- In a large bowl combine the almond flour, baking soda and salt.
- In a small bowl combine the melted coconut oil, vanilla and brown rice malt syrup.
- Add the wet ingredients to the dry ingredients and mix well with a wooden spoon.
- Fold in the dark chocolate chips
- Spoon heaped tablespoons of dough onto the baking tray and press down gently, if using coconut oil keep in mind that they will spread a lot.
- Bake for approx 7-10 minutes, but keep a close eye on them!