Crunchy Chocolate Chip Cookies
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 18
Ingredients
- 2 cups almond flour
- ½ tsp of baking soda
- 1 tbsp ground flaxseed
- 1 tbsp coconut flour
- ½ tsp of cinnamon
- 1 sprinkle of pink himalayan sea salt
- ½ cup of coconut oil
- 1 tbsp vanilla extract
- 4 tbsp maple syrup
- 1 egg
- ¼ cup of shredded coconut (Optional)
- ⅓ cup of dark chocolate chips
Instructions
- Pre-heat oven to 350 degrees F.
- Place almond flour, baking soda, ground flaxseed, coconut flour, cinnamon, and sea salt into a large bowl. Stir with a whisk until well mixed.
- Add in coconut oil, vanilla extract, maple syrup, and 1 egg to the dry mix. Combine well until a dough starts to form. If you feel the batter is too thin still, you can add an additional tbsp of coconut flour.
- Fold in shredded coconut and dark chocolate chips into the batter.
- Scoop out balls of batter and press down to form a nice large, round cookie shape on a large cookie sheet (you may need 2). These cookies are on the larger, flatter, + crispier side as I used them to make ice cream sandwiches!
- Bake for about 20 to 25 minutes until cookies start to brown on the edges.
- Cool for 5 minutes and then transfer to a cooling rack for another 10 minutes
- Enjoy warm or put them in the fridge once their fully cooled down to keep fresh!
- *If you want to make ice cream sandwiches, simply defrost your fave pint of ice cream for about 15-20 minutes until it starts to soften. Then spread 2 tbsp of ice cream on one cookie and then top with second cookie to make the sandwich. Option to add mini chocolate chips on the outside if you want to re-create the classic "Chipwich"!
