Because of the addictive nature of these cookies, I recommend making them a bit smaller in shape. They are also easier to manage when downsized a little. But the dough is perfectly adaptable to a bigger, flatter cookie if that’s what you’re going for. Large or small, you can choose to take the time to shape the dough into flat circles or just plop it right onto the baking sheet; it depends whether you care about the appearance or just the taste of the final result. They won’t change shape very much once they go in the oven. They will taste amazing no matter which way you form them.
We have been getting a few questions about where to find dark chocolate chips, since dark chocolate is more Paleo-friendly than milk chocolate. I have found a great option to be Enjoy Life Dark Chocolate Chips. If you are looking for something more accessible that can be found in the local grocery store, just buy a bar of dark chocolate and cut it up into chunks. That would make these chocolate chunk cookies instead of chocolate chip cookies I suppose, but I am positive that they would taste just as good.
Quick tip – I have learned a good baking trick when it comes to using coconut oil. One tablespoon of coconut oil is not the same as one tablespoon of melted coconut oil, so double check your measurements before adding it to a recipe. Measure the oil after melting so you do not inadvertently add too much. This can cause the cookies to flatten.
If the cookies survive long enough to transfer to a wire rack, meaning if you don’t eat all of them, then just a word of advice to take care during the transfer. The cookies will be soft when removed from the oven, and firm up a few minutes after cooling.
For the cookies that survived the initial snack session right out of the oven, I stored them in a resealable bag and kept them in the refrigerator. They make a wonderful quick treat after lunch or dinner. I am left completely guilt-free after indulging in a delicious chocolate chip cookie, and it’s definitely enough to satisfy my sweet tooth.
- 1 cup almond flour
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup coconut oil, melted
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 tbsp almond milk
- 1/4 cup mini dark chocolate chips
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix together the coconut oil, honey, vanilla, and almond milk. In a separate bowl, whisk together the almond flour, salt, and baking soda. Add the dry ingredients into the wet and stir to combine. Fold in the chocolate chips.
- Scoop a tablespoon of dough onto the baking sheet and form into a circle. Bake for 8-12 minutes until the bottoms are golden. Let cool for 5 minutes and then transfer to a wire rack to cool completely.