Low Iodine Paleo Almond Flour Chocolate Chip Cookies
Total time27 min
Prep time10 min
Cook time12 min
5.0(3)
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Learn more →Ingredients
16 servings
- 2 cups almond flour, packed
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ⅓ cup coconut sugar
- ¼ cup coconut oil, melted and cooled
- 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 vanilla extract
- ¾ cup dairy free chocolate chips
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, and salt until evenly combined with no lumps.
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