Almond Flour Sea Salt Chocolate Chip Cookies

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I would be lying if I said I did not make these cookies at least two times (sometimes three times) per month! They contain a short list of simple ingredients and have just the right amount of sweetness to satisfy sugar cravings!

I know what you’re thinking— cookies are “bad”, Sarah! First of all, there are no “good” or “bad” foods; we are all different, and what works for my body, may not work for yours! There are foods, however, that are less-processed, more nutrient-dense, less-inflammatory, etc., but the words good and bad do not accurately describe these things.

Second, life is too short to go without things you love, and for me, cookies are one of those things! I know I sound like a broken record, but it’s all about moderation! Yes, in general, this recipe contains simple, minimally-processed ingredients, but that does not mean it’s a “cheat” or “free” food. These cookies are simple, tasty, and nourishing (what I call a win-win-win), but they still count as food. Balance and moderation in all things is key!

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The only downside of this recipe is that my husband can’t enjoy them with me because he’s allergic to nuts… or is that an upside???

In my defense, I am still working to create a just-as-easy gluten-, dairy-, and nut-free chocolate chip cookie recipe for him to enjoy, too, so stay tuned for that in the coming months!

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Almond Flour Sea Salt Chocolate Chip Cookies

Makes: 15-18 cookies | Prep Time: 5-10 minutes | Cook Time: 11-13 minutes | Total Time: 16-23 minutes

INGREDIENTS

2 cups almond flour (I use Bob’s Red Mill)
1/4 + 1/8 teaspoon salt (I use Pink Himalayan)
1/4 teaspoon baking soda
1/8 teaspoon pure vanilla extract
1/4 cup pure maple syrup
1/4 cup coconut oil, melted
2/3 cup dark chocolate chips (I use EnjoyLife brand)
Flaked salt, for topping (I use Maldon Sea Salt Flakes)

INSTRUCTIONS

  1. Preheat oven to 350 F and line a baking sheet with parchment paper.

  2. Add all ingredients in order through coconut oil to a large bowl and stir to combine.

  3. Fold in chocolate chips.

  4. Scoop dough by the tablespoon onto lined baking sheet. Use a spatula to lightly flatten each cookie, as they will not spread during baking.

  5. Top each flattened cookie with a pinch of flaked sea salt and press salt into the dough slightly.

  6. Bake for 11-13 minutes, or until the edges just begin to turn a very light golden brown.

  7. Remove from the oven, let cool for at least 5 minutes, and enjoy!

NOTES

  • Store in a sealed container at room temperature for up to five days, or freeze within one day of baking.

  • Because this recipe does not contain eggs, you can also simply roll dough into balls and serve as raw cookie dough! Or, use mini chocolate chips and roll mini cookie dough balls for adding to homemade ice cream.

- Sarah