- 2 cups blanched almond flour*
- ¼ tsp. salt
- ½ tsp. baking soda
- ¼ cup virgin coconut oil (melted)
- 2 Tbsp. honey
- 1 Tbsp. vanilla extract
- 1/3 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Combine almond flour, salt and baking soda in a large bowl, using a pastry blender to break up any clumps of flour. Stir in melted coconut oil, honey and vanilla with a large spoon until dough forms. Stir in the chocolate chips. If the dough seems dry and crumbly, add more honey, a little at a time, until it is moist enough to stick together. (You may need an additional 1-2 Tbsp. depending on the humidity.)
Drop by teaspoonful or small cookie scoop onto a baking sheet lined with parchment paper. Gently press the dough flat if you like. (I left them round and they were delicious!)
Bake at 350 degrees F for 6 to 8 minutes, until slightly brown. Be careful not to overbake. Leave them alone to set and cool for about 15 minutes so they don’t crumble and break. Makes about 24 cookie bites.
These are gluten-free, dairy free (if you use non-dairy chocolate chips) and vegan. I store them in the freezer to keep them fresh, and the texture resembles raw cookie dough! (They may even last a bit longer since they are “hiding” in the cold.) 🙂
*Benefits of using almond flour: lower in carbohydrates and higher in protein, fiber and healthy fat than some other flour options. With the combination of almond, coconut oil and chocolate, it reminds me of an Almond Joy– only healthier!