These cookies are just enough to satisfy a craving for something sweet, without any refined flours, little added sugar (less than 1/2 teaspoon per cookie if you use unsweetened chocolate), and are vegan/dairy-free if you use vegan chocolate. For those with celiac disease or gluten sensitivity, they are also gluten-free. If you are low on chocolate, you can replace half of it with chopped nuts (that’s what I did in these pictures).
Almond Chocolate Chip Cookies
These low sugar cookies have a nice almond and coconut flavor and are not overly sweet. If vegan chocolate is used, they are vegan/vegetarian, gluten-free, and considered paleo.
Ingredients
- 1 1/4 cup almond meal
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup virgin coconut oil (softened but not melted)
- 2 tablespoons maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 18 drops liquid stevia (or 2 more tablespoons maple syrup or agave nectar, and omit almond milk)
- 2 tablespoons almond milk or coconut beverage
- 1/4 cup dark chocolate chip (or dark chocolate bar, chopped)
Directions
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Step 1
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| Preheat oven to 350°F. |
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Step 2
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| In a medium bowl, combine almond meal, salt, and baking soda. In a small bowl, combine coconut oil, maple syrup, vanilla extract, and stevia. Stir until well mixed. Add wet ingredients to dry and mix well. Stir in chocolate chips. |
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Step 3
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| Roll about 1 1/2 tablespoons of dough into a ball, and flatten to about 3/4 inch on a baking sheet. Repeat with remaining dough. |
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Step 4
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| Bake 8-10 minutes, or until light brown on the edges. Let cool for two minutes, then transfer to a cooling rack. Store in an airtight container. |
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