Soft-Baked Almond Flour Chocolate Chip Cookies

This is my first blog post since having Lilah, my baby girl. I’ve taken a little break from recipe writing and instead I’ve been enjoying making the recipes I’ve posted on the blog over the past couple years. Lately I’ve been getting an itch to start creating.

For me, a great motivating factor for writing recipes is to create meals or snacks that I desire. Like anyone else I’ve been craving chocolate chip cookies. This recipe is adapted from the Sweet Laurel cookbook and the back of the Trader Joe’s almond flour packaging for chocolate chip cookies. The recipe is simple and the cookies are reminiscent of Entenmann’s soft baked chocolate chip cookies, but fortunately made from simple and whole ingredients. Enjoy them with a tall glass of your favourite milk.

Print
Soft-Baked Almond Flour Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 16 cookies
Ingredients
  • 1/4 cup coconut oil, melted and cooled
  • 1/4 cup maple syrup
  • 1 large pasture-raised egg
  • 1/2 tsp vanilla extract
  • 2 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup dark chocolate chips
Instructions
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

  2. In a large bowl whisk together the coconut oil, maple syrup, and egg. In another bowl whisk together the almond flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients until combined. Fold in the chocolate chips.

  3. Roll 1 heaping tablespoon of dough at a time into a ball and place on baking sheet and press down to flatten each cookie. Bake for 12-15 minutes, until cookies are slightly golden. Allow to cool on baking sheet.

  4. Store cookies in the fridge. I prefer to eat them straight from the freezer!

Leave a comment

Cheesy Plant-Based Lasagna with Squash and Kale

I was close to not sharing this recipe because I had such a hard time taking a decent photo. Well lets just say that sometimes food taste better than it looks, and in this case it’s very true. It would be a shame not to share this plant based lasagna because it’s pretty freaking delicious. Creamy butternut squash, a velvety cashew based béchamel sauce, and garlicky kale makes for the ultimate comfort food that’s nourishing and seasonal. Continue reading

Leave a comment

My Favourite Nut Milk + Spirulina Ginger Smoothie

This is my go-to smoothie recipe. It’s the perfect way for me to start my day because I prefer to eat fruit in the morning on an empty stomach for better digestion and I like to start the day off on the right food with leafy greens. I’ve gone through phases of making undesirable smoothies with protein powders, steamed cauliflower, or very little fruit. Enough is enough. I decided to make a delicious smoothie with the most delicious ingredients nature has to offer.  Continue reading

Leave a comment

Grain-Free Apple Cider Donuts

What’s better than heading to your farmer’s market on a beautiful crisp morning and enjoying a delicious cup of hot apple cider? I know…these donuts. I have recently come back from the Hamptons where I enjoyed hot fresh apple cider donuts at a beautiful farm market called Milk Pail, which inspired me to make a healthier version. Continue reading

Leave a comment

Sprouted Spelt Apple Pie

Canadian thanksgiving is right around the corner. It is one of my favourite weekends of the year because I celebrate at the cottage with my family. Up north, the leaves change colour much sooner than in the city so it’s a rather beautiful sight. Since my cottage is on an island, it’s also the last weekend we’re all at the cottage together before we close it down for the winter.  Continue reading

Leave a comment

Roasted Tomato Lentil Curry

My Roasted Tomato Lentil Curry is the perfect transitional recipe from summer to fall.  It takes advantages of summer’s ripe tomatoes and is a comforting dish for the cooler crisp weather. I always love using produce from the farmer’s market to create my meals. Food is special when you know it’s made with local ingredients and you purchase it from the source. However, this recipe would also be amazing in the winter and I plan to make it with plum tomatoes from the supermarket when I have to. Continue reading

Leave a comment