This is a slightly modified version of the Elana’s Pantry recipe. The most time consuming part is ordering the almond flour online and buying the other ingredients at a good healthfood store. The actual prep time is no more than it takes your oven to heat. Super easy, healthy and delicious.
Difference: I use maple syrup instead of Agave, vegan chocolate chips instead of Dagoba; add a bit of coconut margarine for taste and texture and a pinch of cayenne for fun and thermogenesis.
Preheat oven to 350F
2 1/2 cups Almond Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Celtic Sea Salt
pinch of Cayenne Pepper
1 cup Vegan Chocolate Chips–with the mini chips I use, this amount makes for a very chip-rich cookie, but consensus has been that this is a good thing.
1/4 cup Grapeseed oil
1/4 melted Coconut oil margarine
1 tablespoon real Vanilla extract
1/4 cup organic Maple Syrup–the Elana’s recipe uses 1/2 cup Agave. I reduced this to 1/4, otherwise it’s too sweet (imo)
Mix dry ingredients; in separate bowl mix wet ingredients and then combine.
Place on cookie sheet in 4×3 rows and bake at 350F for ~12 minutes.
If they don’t taste delicious and basically as good as regular cc cookies, you didn’t do it right.
The key to success is the quality of the ingredients:
Almond Flour: I’ve tested Benefit Your Life, Honeyville and Nuts.com. The first two are great, the nuts.com flour (as well as the bob’s red mill) is too coarse. It’s damn near impossible to find organic almond flour, even the ones that are labled cannot be guaranteed to be organic. Most almond flour comes from CA, so I hope that a certain standard of low pesticide use is implemented, but who knows. So, given that, I chose the BYL as my favorite, although it is markedly more expensive than the Honeyville (which is a very close second)
Salt: Celtic Sea salt is the key
Chocolate Chips: I use the “Enjoy Your Life” chips available at Whole Foods. They are dairy-free, soy-free and made with cane juice and real cocoa.
Coconut Margarine: from Earth Balance