Grain-free Chocolate Chip Cookies
Simple chocolate chip cookie that will remind you of the ones Grandma used to make.
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Ingredients
2 cups almond flour
½ tsp cinnamon
½ tsp baking soda
¼ tsp salt
1 egg
⅓ cup maple syrup (or honey)*
¼ cup melted butter
1 TBSP vanilla extract
⅓ cup chopped pecans (optional)
½ cup compliant chocolate chips †
200 grams almond flour
½ tsp (2.5 ml) cinnamon
½ tsp (2.5 ml) baking soda
¼ tsp (1.25 ml) salt
1 egg
103 grams maple syrup (or honey)*
56 grams melted butter
1 TBSP (15 ml) vanilla extract
36 grams chopped pecans (optional)
87 grams compliant chocolate chips†
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Instructions
- Preheat oven to 350°F (177°C)
- Combine almond flour, cinnamon, baking soda, and salt in a mixing bowl
- Add egg, maple syrup, melted butter, and vanilla extract and stir until well combined
- Mix in chocolate chips
- Line a cookie sheet with parchment paper
- Spoon rounded tablespoons of dough onto the parchment paper-lined cookie sheet.
- Bake at 350°F (177°C) for 15-20 minutes or until the surface and edges start to brown
- Remove from oven and allow to cool.‡
Nutritional Info
Storage
Store in an air-tight container for a few days. Cookies may be frozen for longer storage.
Notes
* For IBD-AID, use honey. † Hu's semi-sweet date-sweetened chocolate baking chips work really well in this recipe and are mSCD compliant. Unsweetened chocolate pieces can also be used. ‡If the cookies get soft once cooled, put them in a dehydrator at 165°F (75°C) for a couple of hours. They will crisp up nicely. An oven on a very low temperature will work as well if you do not have a dehydrator.
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