About the Recipe
I recently whipped up a brand new cookie recipe because my lack of ingredients forced me to get creative.
I promised my 4-year-old we'd bake something together and we only had almond flour in the house (I normally have large amounts of gluten-free all purpose baking flour at my disposal).
It's amazing what you can do in a pinch!
These are soft, chewy, gluten-free, low in sugar + a good source of protein compared to other baked goods.
2 tbsp. unsalted butter or coconut oil
1/2 cup maple syrup (or whatever sugar you prefer!)
1/4 cup almond butter
1 large egg
1 tsp. vanilla
1/2 tsp. baking soda
2 cups almond flour
1/2 cup dark chocolate chips
(optional) spoonful of ground flax
preheat oven to 350f and line baking sheet with parchment paper
in the bowl of a stand mixer OR a large mixing bowl, beat butter, maple syrup, almond butter, egg + vanilla until smooth
sprinkle the baking soda and then the flour on top and slowly combine
mix in the chocolate chips
with a spoon, scoop out 1-tbsp worth of dough and roll into a ball in your hands, then place on the baking sheet. Arrange the balls about 2 inches apart.
with your fingers, lightly press down on each ball and flatten slightly.
pop into the oven and bake for 10-12 minutes. When they're done, the top & side will seem dry but the middle may feel under-baked - this is what makes them chewy! Allow the cookies to cool for 5 mins on the baking sheet before transferring to a cooling rack.