Monday, January 26, 2015

Chocolate Chip Almond Cookies

Seeing as how there is a blizzard outside, baking cookies is definitely necessary. These are nice and crunchy. It's safe to say they're actually healthy. They balance out the decadent hot chocolate I'm about to blog next! The recipe is from Bob's Red Mill's site. 

3 cups Almond Meal (I used Bob's Red Mill)
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp Cinnamon
1/4 cup Coconut Oil
1/4 cup Maple Syrup
2 eggs
1 tsp Vanilla Extract
1 cup Dark Chocolate Chips

Preheat oven to 375 degrees. Line baking sheets with parchment paper (best invention ever) or silpat liner (which I gifted to myself). 
Mix dry ingredients in small mixing bowl with wire whisk.
Whisk together coconut oil and maple syrup in a medium sized mixing bowl. Then add the eggs and mix. Finally add the vanilla extract. Pour the dry ingredients into the wet and whisk until incorporated. Add the chocolate chips. 
Place rounded tablespoonfuls about 2 inches apart on a baking sheet. Press the cookie down with palm of your hand if you want them a little flatter. If not, they'll retain their shape. Bake for 15 minutes until golden brown. 
These are best eaten right away (like all cookies) but will still be good for 2 days.

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