Entering bake mode NOW! I have been on a tiny baking hiatus lately. Not intentionally, however, but nonetheless it happened. It’s so nice out these days, and I’ve been trying to soak up as much vitamin D as possible before work and life gets so crazy busy and the summer passes me by!
But anywho, enough with the excuses right? E was late coming home from work one day, dinner was done and my salad bowl was empty and so I decided to bake up a batch of chocolate chip cookies! No, not your ordinary cookies made from white flour and chalked full of sugar, but instead the wholesome paleo kind!
What a coincidence it was that a couple days prior I had made another batch of my homemade chocolate. A recipe I adore, and no longer need to refer to! Thanks to Chocolate Covered Katie for that. I did make a slight tweak, in that I used maple syrup instead of agave.
Aren’t they beautiful?
- 284 grams of almond flour (around 2 1/2 cups)
- 1/2 cup of coconut oil, melted
- 1/2 t. salt
- 1 T. vanilla
- 1/2 t. baking soda
- just less than 1/2 cup of maple syrup (or other sweetener if you prefer)
- handful of chocolate chips (or CCK’s homemade chocolate in my case)
- Preheat oven to 350F.
- Mix together dry ingredients. Once mixed stir in wet ingredients.
- On a parchment or silicone lined baking sheet place 1 inch dollops, pressing lightly with a fork prior to baking.
- Bake for approximately 6 minutes. The cookies may appear flimsy however will firm up while cooling on a wire rack.
- The recipe yields anywhere from 24 to 36 cookies depending on their size!
Note: These do grow big while baking so be sure to leave ample room between cookies during baking!