Ingredients

The following ingredients have 4 Servings
  • 3 cups almond flour
  • 2 eggs (room temperature)
  • 2 tsp vanilla extract
  • 1/3 cup coconut sugar
  • 1/3 cup coconut oil (melted, room temperature)
  • 2 tbsp coconut oil (melted, room temperature)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup chocolate chips (dairy free)

Instruction

  • Preheat the oven to 350 F. Prepare a baking sheet with parchment paper.
  • In a standing mixture, add the sugar, eggs and vanilla. Mixture until smooth. 
  • In a separate bowl, mix together the almond flour, baking soda and salt. 
  • Add half the dry mixture to the wet mixture then add the 2 tbsp of coconut oil and mix to combine
  • Add the remaining 1/3 cup of coconut oil and dry mixture to the batter and mix. Next fold in the chocolate chips.
  • Place the batter in the refrigerator 15 minutes to set. This prevents the cookies from spreading too much. 
  • Remove the batter from the refrigerator then use a medium ice cream scoop, to scoop the batter. Roll the batter into a ball using your hands and place on the prepared baking sheet. 
  • Bake at 350 F 12-13 minutes or until the edges are slightly browned. Remove from the oven and immediately transfer to a wire baking rack to cool. 
  • Serve immediately or store leftovers in the refrigerator.