- 8
Ingredients
- 1 c almond flour
- 1 tsp vanilla extract
- 1/2 c chocolate chips (I usually use a blend of Ghiradelli chocolate chips, pecans, and walnuts)
- 2 tbsp honey (or your sweetener of choice, adjusted accordingly)
- 1/2 tsp baking soda
- 1 egg
- 1/2- 1 tbsp cocoa powder ( I use Hershey's special dark)
Preparation
Step 1
Preheat oven to 350*F. Mix your dry ingredients, then add your wet stuff. Get it all nice and gooey and mixed together. I recommend using a spoon or your hands, because this stuff makes a whisk useless.
Heavily grease (or use a silicon baking mat) a sheet pan. Taking approximately 1/8 of the mixture at a time, put it on the baking mat and smush it down, slightly (not much, just enough to where the top isn't domed). Bake for approximately 10 min if you like them chewy and soft, 12-15 (or more) if you like them crunchy.
After experimentation, this is my recipe. The amount of sweetener (I use honey) is up to you and fully adjustable, right down to none at all.
Makes 8 cookies
Macros for 1 cookie at 2 tbsp honey per batch
106 cal
3 g protein
8g carbs
7 g fat