Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies
Almond Flour Chocolate Chip Cookies
Try this Almond Flour Chocolate Chip Cookies recipe, or contribute your own.
  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 2
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • 1/2 cup tapioca flour
  • 3 tablespoons vegetable oil
  • 1-1/2 cups finely ground almond flour
  • 1/3 cup coconut sugar
  • 1/2 cup semi-sweet mini chocolate chips
  • 3 tablespoons milk any kind (i used unsweetened almond milk)
  • Carbohydrate 50.2371508333333 g
  • Cholesterol 122.0125 mg
  • Fat 61.37204167324 g
  • Fiber 0.506208319981893 g
  • Protein 0.5922075 g
  • Saturated Fat 30.2835580734008 g
  • Serving Size 1 1 Serving (132g)
  • Sodium 327.821666666667 mg
  • Sugar 49.7309425133514 g
  • Trans Fat 3.41425194799667 g
  • Calories 755 calories

Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper and set aside. Add almond flour, coconut sugar, tapioca flour, chocolate chips, baking soda, and salt to a medium-sized bowl then whisk with a fork to combine. Add milk, oil, and vanilla then stir until ingredients are well mixed. Scoop dough by the Tablespoon onto prepared sheet pan then barely wet your fingers and press down gently on each dough mound to flatten slightly. Bake for 8-9 minutes or until cookies are light golden brown on top. Let cool for 5 minutes before transferring cookies to a cooling rack to cool completely. Store in an airtight container on the counter for 4-5 days.