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.
- 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
Preheat oven to 350°F. Line a baking sheet with parchment paper.
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.
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.
Store cookies in the fridge. I prefer to eat them straight from the freezer!