Ingredients

The following ingredients have 8 Servings
  • 2 cups Bob’s Red Mill Super Fine Almond Flour (do not use almond meal)
  • 6 tablespoons brown sugar
  • ¼ teaspoon kosher salt
  • ¼ cup butter or coconut oil, melted and cooled
  • 1 egg white
  • 1 teaspoon vanilla
  • ¼ cup bittersweet chocolate chips

Instruction

  • Preheat oven to 400ºF.
  • In a medium bowl, mix together the almond flour, brown sugar, and kosher salt. Stir in coconut oil, egg white, vanilla, and the majority of the chocolate chips (save out a small handful for pressing into the top). Stir until a cohesive dough forms; if necessary, form the dough together with your hands to make sure the dry and wet ingredients are fully incorporated.
  • Press the dough into an even layer in an 8-inch non-stick skillet, then press the remaining chocolate chips into the top. Smooth the top by rolling over it with a small glass.
  • Bake 18 to 20 minutes, until golden brown. Allow to cool for 30 minutes so that the texture sets but the cookie is still warm. Slice into wedges and serve from the skillet. Or if desired, carefully run a thin knife around the edge and invert the cookie onto a plate, then flip right side up onto the serving plate. (Note: If you’d like to eat the cookie before the 30 minute rest time, eat it right from the skillet since it’s difficult to cut and remove pieces when the cookie is hot.)