These are chewy, sweet and filled with mini chocolate chips. These puff up during baking and take on a lovely golden brown color. As they cool the cookies settle and become more flat in nature. The texture is super moist but won't fall apart when you are indulging in them.
The ingredient list is minimum and come together without the need for any fancy kitchen gadgets; leave your stand mixer alone! Seriously, I had these prepped and in the fridge in minutes. And yes, they do require refrigeration for 20 minutes before scooping and baking so keep that in mind regarding prep time.
I was a little hesitant at first to think that almond flour based cookies would really be able to compete with the flour based kind but I was happy to know I was off-base on this. Now if you like the kind of cookies that hard crunchy with crisp edges these won't be for you but if you enjoy the soft, chewy variety then get ready to be delighted.
For sweeteners, the original recipe calls for agave nectar but if that is not your thing, opt for honey or maple syrup keeping in mind these sweeteners will affect the taste of the cookie.
As far as chocolate goes, my opinion is that Enjoy Life make the best gluten and dairy free chocolate chips and chunks on the market . If you can find them, buy them! I used the mini chocolate chips in these cookies and they were perfect.
So without further ado, let's get to it!
*adapted source recipe Elana's Chocolate Chip Cookies, The Gluten-Free Almond Flour Cookbook
WHAT YOU NEED
2 1/2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon pure vanilla bean paste (or extract)
1/2 cup dairy free mini chocolate chips
IN LARGE BOWL, whisk together first 3 ingredients
IN MED BOWL, whisk together remaining ingredients except chocolate chips
ADD wet ingredients to dry, mixing with wooden spoon until combined
FOLD in chocolate chips
COVER with clingfilm and refrigerate for 20 minutes
WHILE the batter is in the fridge, preheat oven to 350F
LINE 2 cookies sheets with parchment paper
WHEN batter is chilled, scoop tablespoon sized mounds onto prepared sheets leaving 2 inch spaces between cookies
PRESS down cookies with palm of hand to flatten
BAKE 8-10 minutes or until golden brown
REMOVE and place cookie sheets on cooling racks
LET cookies cool for 20 minutes before removing