Almond Flour Dark Chocolate Chip Cookies

I don't know about you but I basically spent the holidays gorging myself with sugary treats. I'm now, after making strong resolutions to shed the holiday "fluff" I put on,  having a seriously difficult time giving up the sugar. And honestly I've kind of come to terms to the fact that I'm never going to give up sugar entirely, but I know there are ways I can indulge and satisfy my craving without totally going overboard. 

I was in Seed + Salt this morning (amazing vegan/gluten-free treats if you're in San Francisco check it out!) and was inspired by their almond flour pastries. I dug through my pantry when I came home and immediately whipped these bad boys up- and they are TASTY. They're thick, chewy and have a great nutty texture totally satisfy my sweet tooth without making that Barry's class I went to this morning completely negligible. Recipe below!

 

Ingredients:

  • 1 C almond flour (I prefer blanched)
  • 1/4 C coconut flour
  • 1 t baking soda
  • 1/4 t sea salt 
  • 6 T coconut oil at room temp
  • 3/4 C coconut sugar
  • 6 T almond or peanut butter 
  • 2 t vanilla extract
  • 1 egg at room temp
  • 1 C bittersweet chocolate chips (Ghirardelli makes some good ones that are 60% cacao)

Directions:

  1. Preheat oven to 350 degrees F. Prep a baking sheet with parchment paper and spray lightly with coconut oil nonstick cooking spray.
  2. In a bowl stir together almond flour, coconut flour, baking soda and salt. Set aside. 
  3. Using a stand mixer or hand mixer, mix together coconut sugar and coconut oil at medium speed until combined, about 1-2 minutes. Beat in the vanilla and nut butter until full combined into the coconut sugar/oil mixture. 
  4. Beat in the vanilla and egg into the oil/egg mixture on medium speed until combined. Then, stir in the flour mixture until combined and all flour is absorbed. Add chocolate chips at end and mix until combined. 
  5. Put bowl in the freezer for about 15 minutes or until dough is firm. 
  6. Roll firm dough into balls (mine were a bit smaller than a golf ball) and make sure to leave spacing in between them (about 2 inches)
  7. Bake for 12-15 minutes or until center of cookies no longer appear wet and they are slightly golden. Remove from oven and let cool. 
Yes, they taste as good as they look

Yes, they taste as good as they look

Recipe makes about 13 cookies. Nutritional info (1 cookie): Cal: 159; Fat: 14 g; Carbs: 6 g; Sugar: 3 g; Protein: 4 g