- 1 cup almond flour (you could substitute up to 1/2 cup of almond butter, but you must reduce the butter to about 2 tablespoons)
- ½ teaspoon baking soda
- 4 tablespoons butter
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons raw honey or maple syrup
- 1/2 cup or more chocolate chips
- Optional: unsweetened coconut, toasted nuts, dried fruit, or all of the above
- Optional: 1 tablespoon of cornstarch or arrowroot powder (this helps stabilize the cookie). If you don't like these options, coconut or coconut flour works nearly as well.
Instructions
- mix the almond flour and baking soda in the bowl of a food processor
- add the butter and pulse until only slight grainy.
- add the egg, honey and vanilla extract and pulse until just combined
- stir in the chocolate chips and other goodies
- refrigerate the dough for about 15 minutes (you can make a wax paper log and chill that way)
- drop heaping tablespoon-size balls of dough about 2 inches apart on a baking sheet lined with parchment paper and flatten each cookie with the palm of your hands (or, if you used the log method, slice to 1 inch to 3/4 inch thick)
- bake at 350°F until cookies are golden around the edges, but still soft in the center, about 8 to 10 minutes
- remove from oven and let it cool on baking sheet for 1 to 2 minutes then transfer to a wire rack and let cool completely
- store cookies in an airtight container at room temperature for up to 1 week (like they'll last that long)
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