3.25 C almond meal*
1 tsp salt
1 tsp baking soda
2 eggs, room temperature
1 tsp vanilla extract
1/4 C honey**
1/4 C agave nectar**
1/2 C coconut oil (liquid)
1 C pure chocolate chips***
Supplies:
Medium mixing bowl
Small mixing bowl
Cookie sheet
Parchment paper
Spatula and/or whisk
Teaspoon (not the measuring kind)
Yield: 36 cookies
*I used almond meal from making Almond Milk. If you do this you really need to dehydrate your almond meal well before using it. Also, the cookies hold together more easily if you use almond flour like Bob's Red Mill.
**The recipe I adapted called for 1/2 C of honey or agave nectar or pure maple syrup. I didn't have pure maple syrup but I love maple so I imagine that would be divine. I used 1/4 C each honey and agave because that's what I had.
***Use whatever chocolate chips you want. The recipe I adapted called for cacao nibs or vegan chocolate chips.
Preheat oven to 375F. Line your cookie sheet with parchment paper. Combine dry ingredients in the medium bowl (almond meal, salt, baking soda). In the small bowl combine the wet ingredients (eggs, coconut oil, agave, honey, vanilla extract). Add wet to dry and mix well. Fold in the chocolate chips gently last. Use the teaspoon and shape the dough into ping-pong sized balls. If your dough is too oily blast it in the refrigerator for a few minutes. Bake on middle rack for 10 minutes (plus or minus a minute or two depending on your oven and the size of your cookies. Remove and cool by sliding the whole sheet of parchment off the cookie sheet.
Your house will smell coconutty and there's a coconut flavor to the cookies but it's not as strong a flavor as the aroma would suggest. These are deadly yummy. Store in an airtight container in the fridge.
Recipe adapted from thebitesizedbaker.
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