Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set it aside.
- Use a large bowl, whisk brown sugar, maple syrup, melted coconut oil, and vanilla extract until combined.
- Now you stir in almond flour, unsweetened cocoa powder, baking powder and salt. Stir until it forms a sticky consistent chocolate cookie batter.
- Fold in the chocolate chips incorporate them. Stir until evenly distributed.
- Scoop out 1 1/2 tablespoons (or use a middle size cookie scooper) of cookie dough and roll it into a ball with your hands. I recommend greasing your hands before rolling to make it easier.
- Put the cookie dough ball on the baking sheet, and lightly press the top to flatten. They won't expand in the oven.
- Leave a thumb of space between each cookie.
- Now it's time to bake the cookies at 350 °F (180 °C) for 10-12 minutes or until set on top and edges but still soft in the middle.
- After baking transfer them immediately to a cooling rack and cool at room temperature.
Notes
Note 1: You can also use coconut sugar for this recipe.
Note 2: Any liquid sweetener will work. You can also swap for rice malt syrup, coconut nectar, or agave syrup
Note 3: A melted and cooled plant-based butter or peanut butter for an oil-free option will work as well. Make sure you use refined coconut oil to prevent a coconut flavor in your cookies.
Storage: You can store the cookies in an airtight container for up to 4 days.