These cookies were cakey, and therefore average, so let’s just get that out of the way.
Once you’ve recovered from your grief (it can be a long process, filled with peaks and valleys, I know), let’s rejoice in the fact that these are a great gluten-free option.
They also are filled with quality, quality chocolate, because I found it on sale.
They also are…low carb? Because that is what almond flour is?
They are also dead simple.
So you don’t have to despair anyway. All is not lost.
So lazy. Didn’t chop almonds.
Gluten-Free Almond Chocolate Chip Cookies
Adapted from Bob’s Red Mill
3 cups almond meal (I used Bob’s Red Mill)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup coconut oil
1/4 cup maple syrup
1 whole egg
2 egg whites
1 teaspoon vanilla extract
1 cup dark chocolate chips
1/2 cup roughly chopped almonds
Preheat oven to 375°F. Line two baking sheets with parchment paper. Combine almond meal, baking soda and salt in a large bowl. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add whole egg, egg whites and vanilla and mix for two more minutes. Slowly add the dry ingredients to egg mixture and mix briefly. Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about once inch apart. Flatten slightly, to approximately 1-inch thickness. Bake until set and golden, about 15 minutes. Makes 25 – 30.