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How to make Soft-baked Almond Chocolate Chip Cookies

INDIANAPOLIS (WISH) — These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free and low-carb alternative to traditional chocolate chip cookies.

2 tablespoons solid coconut oil
3 tablespoons pure maple syrup
1 large egg
1 teaspoon pure vanilla extract
2 cups almond flour or almond meal (I have used both with success)
1/2 teaspoon baking soda
1/4 teaspoon fine-grain sea salt
1/2 cup mini semi-sweet chocolate chips + more for topping if desired (we like Enjoy Life dairy-free chocolate chips)

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.

Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.

In a medium bowl, stir together the almond flour, baking soda and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.

Scoop mounded tablespoonfuls onto the cookie sheet, spacing about 2 inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.

Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.

Cookies keep well in an airtight container at room temperature for 4-5 days.

NUTRITION INFORMATION Yield: About 16 cookies, Serving Size: 1 cookieAmount Per Serving:  Calories: 74 Calories Total Fat: 5g Saturated Fat: 2g Cholesterol: 12mg Sodium: 81mg Carbohydrates: 8g Sugar: 7g Protein: 1g

Recipe adapted from Bob’s Red Mill