About this recipe:Almond flour keeps these quick and easy chocolate chip cookies gluten-free, while extra-virgin coconut oil keeps them moist and flavourful.
Makes: 24 cookies
110g coconut palm sugar
60ml extra-virgin coconut oil, at room temperature
1/2 teaspoon bicarbonate of soda
Himalayan pink salt to taste
250g ground almonds
1 tablespoon vanilla extract
170g chocolate chips
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Method Prep:15min › Cook:10min › Extra time:10min › Ready in:35min
Preheat oven to 180 C / Gas 4. Lightly grease baking trays.
Combine coconut sugar, coconut oil, bicarbonate of soda and salt in a large bowl; beat with an electric mixer until smooth. Add ground almonds, eggs and vanilla extract. Beat mixture at medium speed, scraping the bottom and sides of the bowl, until well mixed, about 1 minute. Fold in chocolate chips.
Grease your palms lightly with coconut oil; scoop or drop tablespoonfuls of dough onto the baking trays.
Bake in the preheated oven until golden brown, 10 to 12 minutes. Let cool on the baking trays, about 10 minutes.