You know what is, hands-down, the best part of moving?
The built-in excuse to “use up” all the ingredients in your refrigerator!
I absolutely hate wasting food, so I’m feeling fortunate that we’re moving close enough that I can actually bring all of our pantry ingredients with us. But the fridge? Everything’s gotta go! Most of the things in our fridge are pretty straightforward (eggs, butter, milk, etc.) but I had the majority of a bag of almond meal in there from these bad boys and just couldn’t bear to let it go to waste (that shit is expensive, yo). Enter: almond flour chocolate chip cookies!!
I’ve been wanting to try my hand at baking with alternative gluten-free flours, just to mix it up and see what it’s like. These almond flour chocolate chip cookies were a great first foray – easy to throw together and not filled with tons of weird healthy ingredients. The dough spread out a bit in the oven (not sure what I did wrong there, but it was probably my shitty oven), so they’re not the prettiest cookies ever, but they did taste delicious!
These are thin, chewy cookies, absolutely loaded up with chocolate – and they’re totally gluten-free! There’s also coconut oil in there instead of butter, so I’m not going to go ahead and say they’re “healthy”, but they’re certainly healthier than your typical chocolate chip cookie situation while still being totally delicious. They’re a great option for gluten-intolerant or gluten-insensitive friends, in addition to being just straight-up good for the rest of us! Hope you enjoy!
- 1 egg
- 1 tsp. vanilla
- ¼ cup coconut oil, melted and cooled
- ½ cup sugar
- 1 ¼ cups almond flour (almond meal works too)
- ½ tsp. baking soda
- 3 oz. dark chocolate, coarsely chopped
- Coarse sea salt
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the egg, vanilla, melted and cooled coconut oil, and sugar with a spatula. Stir in the almond flour and the baking soda and mix to combine. Finally, fold in the chopped chocolate. Scoop onto the baking sheet (I used a hefty tbsp. of dough per cookie to yield 12 cookies).
- Bake for 11-13 minutes, until golden brown. While they’re still warm, sprinkle the cookies with sea salt. Allow to cool for about 10 minutes, then transfer to a wire baking rack to finish cooling completely. Repeat as necessary until all the dough is gone. Enjoy!!
- I altered the original recipe slightly as I didn't have coconut sugar or coconut flour on hand, and my cookies were a lot more thin and spread out than the original recipe. I'm not sure if that caused the difference, so if you'd prefer thicker cookies, I'd follow the original recipe exactly!
Looking for more healthier treats?
Flourless Salted Peanut Butter Dark Chocolate Cookies
Vegan Carrot Cake Cupcakes with Almost-Vegan Coconut Milk Frosting
