Almond Flour Chocolate Chip Cookies

I've been a bit quiet on my blog lately because I'm going through a huge personal transition... not only will I be eating gluten free, but I have eliminated all dairy from my diet as well. I have been lactose intolerant for basically my entire adult life, but I've been able to consume limited amounts of dairy without too much issue. To keep things real, a bunch of health issues collided in a perfect storm the week before Christmas, and I finally said enough is enough! After thinking about going dairy free for a few months (just ask my husband...I'm sure he got sick of me talking about it), I finally pulled the plug. Just like going gluten free totally sucked in the beginning (there's really not a nicer way to say it), I got used to it and it became my new normal. Now, I will be doing the same with dairy!

I'll admit, these cookies didn't quite satisfy my chocolate chip cookie hankering the way I was hoping they would. The cookies are not as sweet as the desserts I normally make, but maybe that is a good thing... I just need to retrain my tastebuds! On a positive note, I was pleasantly surprised by the soft and pillowy texture of these cookies because almond flour recipes often turn out dense, and these cookies were quite the opposite! I will definitely make them again and maybe play around with the extracts and/or mix of chocolate chips.

Almond Flour Chocolate Chip Cookies
Yield: 30 cookies

Ingredients

• 1/4 cup coconut oil, room temperature
• 1/4 cup maple syrup
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 3 cups almond flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet (or dark) chocolate chips (regular or dairy free, your choice!)

Directions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Combine almond flour, baking soda, and salt; set aside.
3. In stand mixer fitted with paddle attachment, beat coconut oil and maple syrup until creamy, but not fully incorporated, about 5 minutes. Add eggs, vanilla, and almond extract (if using) and mix for 2 additional minutes.
4. Slowly add dry ingredients to egg mixture and mix briefly. Fold in chocolate chips until evenly distributed.
5. Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart. (I use a small cookie dough scoop for this step.)
6. Bake until set and golden, about 12-15 minutes.
7. Remove from pan to wire rack to cool completely.

Recipe adapted from Bob's Red Mill.