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Almond Meal Chocolate Chip Cookies
A recipe from Aysgarth Station Bed & Breakfast in Bar Harbor, Maine
This is one of my favorite gluten-free recipes. I discovered it when I was doing the Whole 30 a few years back, and I have a good friend that is not only gluten free but also allergic to rice. So the replacement gluten- free flours were out, but almond meal or flour was fine. Almond meal is a bit coarser than almond flour, and both work fine in this recipe. The real problem is that they are so delicious it is hard to just eat one.
- 3 cups almond flour or meal – your choice
- 1 tsp baking soda and 1 tsp sea salt
- 2 large eggs
- ½ cup honey
- 1 tsp vanilla extract
- ½ cup coconut oil, melted*
- 1 ½ cups semi-sweet chocolate chips
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- In a small mixing bowl, combine dry ingredients. Set aside.
- In a medium mixing bowl, beat the eggs, honey, and vanilla extract with a hand mixer or wire whisk.
- Pour wet ingredients slowly into dry and beat with mixer or fork until combined.
- Add the melted coconut oil and continue to blend until combined. Stir in Chocolate chips.
- Drop Tablespoon size balls of cookie dough onto prepared baking sheet. Bake for about 8-10 minutes.
*Melt coconut oil by placing the jar in a pot of hot water or in the sink. Or melt the measured amount in a warm oven. Just do not microwave!
These cookies are greatly affected by humidity.You may need to add more or less flour. Also watch carefully in the oven or the bottoms may burn. Sometimes they keep the cookie scoop shape and sometimes they spread. Another option is to add 1 cup of shredded coconut to the batter when adding the chocolate chips. Enjoy!