The Ultimate Grain-Free Chocolate Chip Cookies
Soft and tender on the inside and crispy on the outside with pools of melted dark chocolate, these amazing healthy chocolate chip cookies are a game changer.
Equipment
- Standing or handheld mixer
- Large rimmed baking sheets
Ingredients
- 2 cups blanched almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 1/3 cup coconut oil, room temperature
- 1 tbsp unsweetened coconut yogurt can sub any yogurt
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup coconut sugar
- 3/4 cup dark chocolate, chopped
Instructions
- In the bowl of a standing mixer, or with a handheld mixer, cream together the coconut oil and coconut sugar for 2 minutes.
- Add the egg, yogurt and vanilla and mix with a spatula or wooden spoon to combine.
- To the wet ingredients, add the almond flour, baking powder, baking soda, and salt.
- Mix for 10-20 seconds until just combined.
- Fold in the dark chocolate to incorporate.
- Chill dough in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper or silpat.
- When ready to bake, scoop out cookies with an ice cream scoop or 2 Tablespoons about 3 inches apart.
- Bake for 12-15 minutes, rotating halfway, until lightly browned on the outside and just cooked through. They will harden as they cool.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
- Let finish cooling and enjoy! These will keep for 3-5 days.
Tried this recipe?Let us know how it was!