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Soft Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 1/2 cups almond flour
  • 5 tbsp coconut flour
  • 1/4 cup coconut sugar
  • 1/2 tsp ground cinnamon
  • 2 pinches of sea salt
  • 1/2 cup coconut oil melted and cooled
  • 1/4 cup maple syrup
  • 1 egg room temperature
  • 1/2 tsp vanilla extract
  • 3/4 cup combination of chopped dark chocolate and chocolate chips

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • In a large bowl, add all dry ingredients (except the chocolate). Combine. In another bowl, whisk together all wet ingredients. Pour wet into dry. Combine.
  • Fold your dark chocolate / chocolate chips into the batter.
  • Using a tablespoon, individually scoop out the dough and place it on your baking sheet. If you want a thicker cookie, don’t flatten the dough. If you prefer a thinner cookie, flatten each dough ball with a fork. That said, no need to worry about giving the cookies room on your baking sheet. They will not spread!
  • Bake for 12-14 minutes, or until the edges have browned.
  • Let cool, then dig in! These will store in an airtight container, on the counter, for two days. To preserve freshness and shelf-life, store in the fridge — for 5-7 days — or in the freezer (for up to one month)

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.