Gluten Free, refined sugar free and dairy free make these almond based quick chocolate chip cookies a win for everyone.
Everyone Can Partake
A good cookie is just really important at times. This recipe is gluten free, dairy free and refined sugar free, except for the chocolate chips.
I love it because all of my kids can enjoy these cookies. No one is left out of cookie time and that is a big deal around here. This recipe comes together quickly and is delicious.
The Controversial Almond Flour
Almond flour is kind of controversial flour. If you look up “Is almond flour good for you?” you will see what I mean.
Almonds in their whole state are full of fiber, vitamins, minerals and good healthy fat. In addition to that awesomeness, almonds are the most alkaline out of nuts, if you are trying to alkalize your diet. All of that goodness translates over into the flour as well, so what’s the big idea? Why is it controversial?
To make one cup of almond flour, you need about ninety almonds. That’s a lot of almonds. The main argument against almond flour is just the pure volume of nuts that go into making a small amount of flour.
In my mind though, it’s not much different than peanut butter or almond butter – both require high amounts of nuts. You can make up your own mind about almond flour. I think it’s great but not always for everyone or every situation.
Balance, Balance, Balance
I find when I make items with almond flour; I can only eat one or maybe two of that item. My body does register the amount of fiber and that is one of the many reasons I like these cookies. I can eat one or two and feel satisfied.
With any treat, balance is key. Natural sweeteners are much better than refined sugars and a treat full of healthy fiber can help your body process those natural sweeteners but it is still a treat.
When we do a healing diet, there are still times when we go to functions where dessert is served. These little cookies help the kids still feel like they get to participate. If you need these to be grain free, you can just leave out the oatmeal.
I Hope You Love Them!
Let’s get to it! This cookie starts with a base of almond flour. The quick oats add a great texture to the cookies. Coconut oil and eggs help everything bind together and the maple syrup and chocolate chips sweeten it all up just perfectly.
All that goodness is thrown in a bowl and stirred together, scooped and baked and you are done!
Almond Flour Chocolate Chip Cookies
½ cup softened coconut oil
½ cup pure maple syrup
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
3 cups almond flour
½ cup quick oats
1/3 cup mini chocolate chips
Directions
Preheat oven to 350 degrees.
In a medium sized bowl, add the softened coconut oil, maple syrup, eggs, baking soda and salt. Stir until everything is incorporated.
Add almond flour, oats and chocolate chips. Stir until well mixed.
Scoop onto baking sheet in desired size. I typically use my 1 -2 tablespoon cookie scoop.
Bake at for 10-12 minutes until edges are just starting to brown.
To store: keep in an airtight container at room temperature or in the fridge. Can be frozen.
Tweak It Notes
- COCONUT OIL- I haven’t tried this recipe with other oils or butter. You could try a light olive oil or avocado oil if you can’t have the coconut.
- MAPLE SYRUP – You can substitute honey.
- EGGS – I haven’t tried it but flax eggs or applesauce might work in place of the eggs.
- OATS – If you can’t have oats, just leave them out of the recipe. You may need a tablespoon or two more of the almond flour.
- ALMOND FLOUR – If you can’t have almonds, you probably want to use a different recipe.
