Chocolate Chip Cookies

I originally got this recipe from a Paleo cookbook, and it used Maple Syrup as a sweetener. However, a few days ago I posted a great Maple Syrup recipe and so I thought how great an opportunity it would be to test out how well this syrup holds up in baking. Well, it’s awesome. And these cookies are awesome. In fact, I’m eating one for breakfast with coffee right now because I need to know how they hold up after a night in the fridge (for website research of course), right? 🙂 Don’t forget to check out the “What I’ve learned” section for some tips to get these just right for your personal taste. Now go make these, Sunday is a good day for cookies… but then again, every day is 😉

Ingredients (for 15 cookies)

  • 2 cups almond flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup Keto Maple Syrup
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar free chocolate chips

Instructions

  1. Preheat the oven to 350 F and prepare a baking sheet so your cookies won’t stick (I am a big fan of silicone non stick baking mats).
  2. In a medium bowl, whisk together the almond flour, salt and baking soda.
  3. Add in the melted coconut oil, maple syrup and vanilla extract and mix again.
  4. Fold in the chocolate chips.
  5. Drop the batter in rounded tablespoons on the prepared baking sheet. Use your fingers to flatten and shape the cookies to your liking, they won’t spread or change shape when baking.
  6. Bake at 350 F for 8-9 minutes (mine took 9), till the edges just begin to brown.
  7. Allow to cool for 10 minutes before digging in. Patience is key though with these cookies, they taste better and sweeter once they have cooled off.
  8. You can store these cookies in an airtight container in the fridge for up to 2 weeks (let me know if you get to 2 weeks LOL) or in the freezer for up to 3 months.

What I’ve Learned…

  • You will really taste the flavor of the coconut oil in these cookies. If you are not a fan, use ghee or butter as a substitute.
  • This cookie dough is edible!!!
  • I used my Keto Maple Syrup recipe for these since I am really restricting my carbs, but if you’re not, you can use pure maple syrup instead.
  • These cookies are not that sweet. If you like your chocolate chip cookies sweet, add 1/4 teaspoon liquid sweetener to the dough.

Stats (per cookie):

Calories: 141

Fat: 12.8 g

Carbs: 6.6 g

Sugar: <1 g

Fiber: 3.6 g

Protein: 3.1 g

Source (for the paleo version) http://www.detoxinista.com

Published by Annika

Keto food enthusiast and fitness professional trying to educate and inspire people to take care of their body and mind through great tasting food and various ways of self care. In the process, I would also LOVE it if I could help ease the stress of dinner time in families by providing healthy and tasty ideas that will be a hit for the whole family.

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