These cookies could not be any easier to make or more delicious. My kids honestly cannot tell the difference between these and the regular full-fat chocolate chip cookies I used to make. I use almond flour to get the look and texture that is most like ordinary homemade cookies, but you can certainly substitute almond meal with or without the almond skin and get the same great flavor. The almond flour increases the protein content and decreases the carbs significantly. The coconut oil and egg whites are much healthier fats and the oil imparts a slight coconut flavor that will remind you of that almond, coconut and dark chocolate candy bar everyone loves. No mixer is needed for this recipe. Beware, your family will want you to make this recipe again and again.
Prep time: 10 minutes Cook time: 13 minutes Makes about 20 cookies
3 cups of almond flour or almond meal
1/2 cup of coconut oil
1/2 cup of sugar
1/3 cup of liquid egg whites
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp baking soda
1/2 cup dark chocolate chips (dairy free)
Preheat oven to 350 degrees. Melt the coconut oil in a pan or in the microwave. Set aside to cool. Combine the egg, oil and vanilla extract in one bowl. In a separate bowl, combine the dry ingredients together and whisk. Combine the wet and dry ingredients and stir in the chocolate chips. Spray a baking sheet with non-stick coconut oil spray and drop golf ball sized mounds onto the sheet. Bake for 13 minutes or until the bottom of the bookie begins to brown. Place on a cookie rack to cool.