Low Iodine Almond Flour Chocolate Chip Cookies
Total time27 min
Prep time10 min
Cook time12 min
4.7(17)
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Learn more →Ingredients
16 servings
- 2 cups almond flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ cup coconut sugar
- 3 tbsp coconut oil, melted and cooled
- 2 tbsp maple syrup
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
- ¾ cup dark chocolate chips (70% cacao or higher)
For serving
- flaky sea salt, for finishing (optional)
Can be omittedflaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the almond flour, baking soda, coconut sugar, and fine sea salt until evenly combined with no lumps.
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