I never believed it was possible to have a grain free baked good that was as good as the real-deal flour cookie, and then I made these. Better than the real-deal. These cookies remind me of the old-school entenmann’s, melt-in-your-mouth chocolate chip cookies, but they are so much more delicious. Every decadent bite tastes of indulgence thanks to the rich, nutrient packed ingredients. Hearty almond flour, dark chocolate chips, ground chia and flax, loaded with Omega 3s.
These are my breakfast cookies, my 3 pm pick-me-up cookies and my favorite snack to give my kids. Hot out of the oven, or as I prefer, frozen, you can’t go wrong with this wonderful treat.
*For SCD replace chocolate/chia/flax with raisins and sunflower seeds
Go ahead, indulge yourself!
Recipe adapted from comfybelly.com
Indulge Me Cookies
2 1/2 cups almond flour
1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1/4 cup canola oil
1/3 cup honey
1 tablespoon pure vanilla extract
1 teaspoon ground flax and/or chia seed (I use a mixture that totals 1 teaspoon)
1/2 cup dark chocolate chips (I use Camino brand bittersweet chocolate at 71%)
pre-heat oven to 350 degrees F
Combine flour, salt and baking soda, make sure mixed well.
Add oil, honey, vanilla and egg to the dry mixture, mix well.
Blend in choice of chia/flax and chocolate chips (or raisins and sunflower seeds if SCD)
Line a baking sheet with parchment paper, cookies should be rolled into balls the size of 1 tablespoon. Press down gently with thumb to ensure even baking. Space cookies about 1 inch apart
Bake for 9-12 minutes.
Cookies are ready when slightly brown around edges. Watch carefully, almond flour is very delicate and even 30 seconds too many can result in burnt cookies. Check the bottom of the cookies if unsure, when the whole bottom looks light brown, they are ready.
Yield: 25-30 cookies