Almond Flour Chocolate Chip Cookies (Ekadashi Friendly)
Almond Flour Chocolate Chip Cookies (Ekadashi Friendly)
These melt-in-your-mouth cookies are made with almond flour, so they bake up rich and a little nutty, with crisp golden edges and a soft middle. Fair warning: they taste so good you cant just have one.
Instructions
Heat the oven to 350°F and line a baking sheet with parchment.
In a medium bowl, whisk together the almond flour, salt, and baking soda. Stir in the melted butter, maple syrup, and vanilla until it all comes together.
Fold in the chocolate chips. Drop rounded tablespoons onto the sheet, then flatten and shape each one with your fingers. These wont spread as they bake, so shape them exactly how you want them.
Since these dont spread, press them a little thinner than feels right before baking. That is how you get those crisp, golden edges instead of a cakey middle.
Bake for 8 to 9 minutes, until the edges are lightly golden. The darker they go, the crispier they get.
Let them cool on the pan for 10 minutes, then serve warm or at room temp. Keep leftovers in an airtight container (fridge up to 2 weeks, freezer up to 3 months) so they stay soft.
The second they come out of the oven, shower them with flaky sea salt while they are still warm so it sticks. It makes the chocolate pop.
