Almond Flour Chocolate Chip Cookies

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As I mentioned in my post on dealing with sugar cravings during pregnancy, one of my favorite ways to allow myself to indulge in a sweet treat every now and then is to simply make a healthier version myself and keep them at home.  That way I know exactly what ingredients are inside and can more or less control the amount of sugar than I’m consuming.  That being said, a lot of baking experiments happen in my kitchen.  Here is the result of one of them, and I am so excited to share them with you today.

This recipe is super simple, relatively quick, and definitely offers a healthier option if you L-O-V-E chocolate chip cookies as much as I do.  These cookies turned out fluffy and perfectly sweet, and you definitely need to try them. Like today.

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Closeup of the melty, chocolate-y goodness inside.

Ingredients:

  • 2 tablespoons of coconut oil
  • 4 tablespoons of sugar free maple syrup (I use Cary’s because it’s super cheap at Walmart)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 1 scoop of vanilla whey protein powder (my favorite brand is Gold Standard Whey by Optimum Nutrition)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips (or dark chocolate, whatever you prefer!)

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Line a cookie sheet with parchment paper and set aside.
  3. In a large bowl, slightly melt the coconut oil and mix it well with the maple syrup.
  4. Add the egg and vanilla to the coconut oil mixture.  Mix with a whisk until nice and smooth.
  5. In a separate medium bowl, add the almond flour, protein powder, baking soda, baking powder, and salt.  Mix until well combined.
  6. Add the flour mixture into the bowl with the coconut oil mixture.  I like to use a rubber spatula to combine them, because the dough gets all stuck inside the whisk and you are definitely not going to want to waste any of this cookie dough!
  7. Fold the chocolate chips into the dough.
  8. Use a tablespoon or a regular spoon to spoon the dough onto the cookie sheet.  This dough is a little sticky, so don’t say I didn’t warn you!  I got 10 medium/largish-sized cookies from my batch.  Make them slightly smaller and you could easily get an even dozen.
  9. Bake for 10-12 minutes until cookies just start to turn slightly golden on top.  It’s important not to over bake these to ensure maximal fluffiness.
  10. Let cool for 10-15 minutes before enjoying!  Store in an airtight container in your fridge for up to 5 days.

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In case you’re the type of person that cares about these sorts of things (which I’m totally not right now), here are the nutrition facts per cookie:
Calories: 255.2
Protein: 9g
Carbohydrates: 13.5g
Fat: 19.5g
Sugar: 7.6g
Fiber: 3.4 g
*these numbers are based on a batch of 10 cookies.  For more cookies, numbers will be slightly less.

Hope you all enjoy!

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