Chocolate Chip Cookies
2 1/2 cups almond flour Makes 24-30 cookies
1/2 tsp baking soda
1/2 tsp salt
1/3 cup oil (or melted organic shortening, butter or ghee)
1/4 cup honey
1 egg
1 tablespoon vanilla extract
1/2 cup dark chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, whisk together almond flour, baking soda and salt. In a medium bowl, whisk together oil, honey (or agave), egg, and vanilla. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate chips. Chill dough in the freezer for about 10 minutes.
Scoop dough out about 1 tablespoon at a time onto the baking sheets. For flatter cookies, press down with bottom of greased bowl or glass. Bake for 9 minutes, rotating once during baking. Cool on the baking sheet for 1 hour before serving.
1/2 tsp baking soda
1/2 tsp salt
1/3 cup oil (or melted organic shortening, butter or ghee)
1/4 cup honey
1 egg
1 tablespoon vanilla extract
1/2 cup dark chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, whisk together almond flour, baking soda and salt. In a medium bowl, whisk together oil, honey (or agave), egg, and vanilla. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate chips. Chill dough in the freezer for about 10 minutes.
Scoop dough out about 1 tablespoon at a time onto the baking sheets. For flatter cookies, press down with bottom of greased bowl or glass. Bake for 9 minutes, rotating once during baking. Cool on the baking sheet for 1 hour before serving.