Description
The days of the cookie jar are back! Fill it up with these delicious chocolate chip cookies and some of my “no oatmeal” cookies and you will be set! Let your kids help for a fun bonding experience and to teach them.
Ingredients
- DRY:
- 4 even cups almond meal (not flour) – scoop the meal IN the measuring cup
- 2 tablespoons tapioca flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- WET:
- 2 large, pasture-raised eggs
- 1 teaspoon vanilla extract
- ½ cup pure maple syrup
- ½ cup melted coconut oil
- ½ cup Enjoy Life Dark Chocolate Chips 65% regular sized morsels
- ½ cup chopped pecans or walnuts
- Note: for a less hearty cookie use less nuts – ¼ cup.
Instructions
- Oven preheated to 375°F.
- Line baking sheet with parchment paper.
- Combine all dry ingredients in a large mixing bowl.
- Mix wet ingredients together in another bowl.
- Add the wet ingredients into the dry ingredients.
- Stir until all the ingredients are well combined.
- Fold in chocolate chips.
- Then fold in the nuts.
- Refrigerate the dough mixture for 10 minutes until it holds its shape well.
- Using a teaspoon, place well-rounded scoops onto parchment paper 1 ½ inches apart.
- Place bowl with remaining dough back into refrigerator or prepare another parchment-lined baking sheet with scoops and place tray in freezer.
- Bake for 8-10 minutes only until they start to turn a very light golden brown.
- Remove from oven.
- Transfer the cookies to a wire cooling rack or eat warm.
- Let cool to room temperature and chocolate stops melting.
- Enjoy!
Notes
You can place out on a cookie tray to eat when you wish or store these in the refrigerator or the freezer. They will last quite a long time!
