Gluten-Free Chocolate Chunk Cookies

By krystallondon

Ingredients

• 2 1/2 cups of almond flour
• 1/4 teaspoon of salt
• 1/4 teaspoon of baking Soda
• 10 Tablespoons of butter (melted and cooled)
• 1 teaspoon of pure vanilla extract
• 1/2 cup of real maple syrup (if you're one of those people, you may use agave nectar)
• 1 cup of chopped dark chocolate

Preparation

Step 1

In a medium bowl, stir together the almond flour, salt, and baking soda.

In a separate smaller bowl, whisk together the melted butter, vanilla, and maple syrup. Pour the wet ingredients over the dry and mix until combined. Stir in the chunks of chopped chocolate.

Note: At this point, due to habit, I covered the bowl and let it chill in the refrigerator for 3 hours. (I don't think it's necessary, I just can't Not do it.)

Preheat the oven to 350F. Line cookie sheets with parchment paper.

I used a 1/2 Tablespoon per cookie (this made about 20 cookies.) If you prefer, you can make yours larger.
Bake for 7-10 minutes. They won't spread very much, or change colour, but mine were perfect after 8 minutes. Allow them to cool on the sheets before removing.