Bakery-Style Chocolate Chip Cookies
These classic cookies take an average, chocolate chip flavor to a whole new level of deliciousness! They are both fluffy and gooey on the inside, due to the oozing chocolate chips throughout. Truly can’t get enough of these almond flour-based beauties, which continue my trend of being gluten, gran, dairy, and refined-sugar free! The fresh smell alone will have everyone begging for more, particularly when there is flakey sea salt involved — basically a must-have!
Ingredients:
2 eggs, organic + pasture-raised
1/2 cup almond butter
1/2 cup honey
1/4 cup coconut oil, melted + cooled
1/4 cup coconut sugar
1 tsp vanilla extract
1 + 1/4 cups almond flour
1/2 tsp baking soda
1/2 tsp pink salt
1/3+ cup chocolate chips
Directions:
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk the eggs.
Stir in the rest of the wet ingredients: the almond butter, honey, melted coconut oil + sugar, and vanilla extract.
Gradually stir in the almond flour, baking soda, and pink salt, until everything is well-incorporated.
Fold in the chocolate chips — the more the merrier!
Dampen your hands or an ice cream scooper, then scoop the dough into balls and transfer onto the prepared pan.
Bake for 12-14 minutes.
Allow to cool for at least five minutes, then enjoy!
Store leftovers, if any, in an airtight container on the counter.
Notes:
I made eight, large cookies, but you can always make smaller ones. Just be sure to watch them cook carefully, the timing may vary!
