These delicious cookies are a spin off the old classic recipe, using healthier ingredients! These are made with almond flour instead of all-purpose and maple syrup instead of sugar, so they’re free of gluten, grains, dairy, and refined sugar too!
- 2 cups finely ground almond flour (I used blanched almond flour, but almond meal should also work)
- 2 tablespoons arrowroot starch/powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup pure maple syrup
- 3 tablespoons water
- 2 tablespoons melted coconut oil (use refined coconut oil for less coconut flavor)
- 1 teaspoon vanilla extract
- 3/4–1 cup chocolate chips or chopped chocolate, use more or less to taste (I used dark chocolate)
- flaked sea salt, for sprinkling (optional)
- Preheat oven to 375ºF. Line a pan with parchment paper or a silicone baking mat. Blend together dry ingredients—flour, arrowroot, baking soda, and salt. Add maple syrup, water, coconut oil, and vanilla, mixing just until combined. Stir in chocolate.
- Roll into large balls, about 2–3 tablespoons of dough. This recipe makes about 6–7 decent sized cookies or 10 smaller cookies.
- Gently flatten the balls of dough as these don’t spread much on their own. Bake for 8–10 minutes, until lightly brown. Don’t over bake.
- Remove and let cool on the pan thoroughly to keep them from falling apart easily. Sprinkle with a bit of flaked sea salt, if desired.
- Category: Dessert, Gluten-Free, Paleo, Vegan