These cookies are the absolute best because they are DELICIOUS, and packed with protein from the almond flour base. They are gluten free and have a vegan option. We love to eat them after a long run, for a mid-day snack, or with vanilla ice cream for dessert.
Ingredients
4 c almond flour
1/2 tsp fine salt
1 tsp baking soda
2 tsp cinnamon
1/2 c melted coconut oil
1/4 c honey or maple syrup
2 Tbsp vanilla extract
1/2 c chocolate chips
Sea salt flakes for topping (recommend Maldon salt) - this is the best part! Don’t skip this.
Steps
Preheat oven to 350*F.
Mix dry and wet ingredients separately, then combine. The chocolate chips can be hard to mix in, so you will do best using your hands to mix.
Form small cookies on a greased pan, sprinkle with Maldon sea salt flakes, pressing the salt flakes into the cookies so they stick.
Bake for 10-15 minutes - I usually bake for 12. They won’t change shape or color much.
This recipe is inspired by chef and potter Margot Reisner at Blue Otter Botanicals - go check out her work!