- Almond Flour
- Baking Soda
- Chocolate Chips
- Coconut Oil
- Almond Butter
- Vanilla Extract
You’ll need some almond flour almond meal which I’ll talk about in just a minute baking soda and salt chocolate chips of your choice you can use dairy-free whatever your heart desires some coconut oil coconut sugar egg some natural almond other system and natural almond butter. you can use any almond butter and some vanilla extract and that is it they are just to die for but you want to make sure that when you’re buying almond meal but you buy the kind made like with blanched almonds and then it’s really fine almond meal.you’re gonna add your coconut coconut oil what I’ve done to my coconut oil I just popped it into the microwave for a few seconds just to melt it.
I need my coconut sugar if, you think these are gonna be overly coconutty they’re not they have a tiny hue of coconut in the background but they are fantastic you need a little bit of almond butter.I like a natural almond butter because I think it works really well here you need a little bit of fat you need that little like I said that little bit of fat is good that’s it’s just what I always keep on hand it’s my kind of my favorite arm almond almond butter to keep on hand anyway then you’re just gonna add your egg basically you’re just adding all of your wet ingredients now and you’re gonna stir them really really well you also need a good splash of vanilla and just whisk to combine everything that is perfect. I’m going to just set this aside and now. I’m going to add my my dry ingredients and the chocolate chips all at the same time.
You’re just gonna want to make sure that you give everything a really good mix I’m just gonna use a spatula but you can use a wooden spoon because you want to make sure that all of the almond meal is really well incorporated into the wet and it could it could feel a little rough at first but it’s too dry but trust me it’s exactly what you want okay this looks fantastic now I’m going to do is I’m gonna cover this with some plastic wrap and I’m gonna pop it into the fridge for half an hour just a half hour and I’ll show you what they look like when they’re done and in the meantime get your oven preheated to 350 and get two baking sheets ready lined with parchment paper all right my cookie dough was in the fridge for exactly half an hour and now. I’ve got my oven preheated to 350. I’ve got a large baking sheet ready with some parchment paper and I’ve got my small ice cream scooper cookie scoop you just want to make sure that it’s the right size you can make them bigger but it’s just gonna take longer for them to cook this is about the equivalent of one tablespoon. which I think is the perfect size for a cookie but hey if you want to make them bigger by all means and then
what I do is just you make your little cookie right little cookie dough and then I just take my the palm of my hand or you can just take your fingers and ever so lightly kind of flatten them just like not really flat just kind of get rid of that dome shape so,I’m gonna continue to do that probably gonna just do about three across because I like my cookies they have some space right last one I’m gonna save the rest of my cookie dough.I want to pop it into the fridge.