We love cookies. Finding alternative cookies we can eat that also taste good is a bit more challenging. Luckily, I found this recipe on the back of Bob’s Red Mill Almond flour. With a few alterations, it is the perfect chocolate chip cookie alternative.
Gluten and Dairy Free Chocolate Chip Cookies
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Combine almond meal, baking soda and sea salt and set aside.
Mix room temperature coconut oil and maple syrup in a mixer until creamy but not fully incorporated. Add room-temperature whole egg, egg whites and vanilla extracts until fully mixed.
Slowly add dry ingredients to egg mixture and mix briefly. Add M&Ms and mix until well combined.
Place large rounded tablespoons (about 18g per cookie) onto prepared baking sheets, about 1 inch apart.
Place in oven. NOTE: after about 3-4 minutes take them out and use the bottom of a glass to flatter. If you try to flatten before the cookies will just stick to the glass.
Bake until set and golden, about 12- 15 minutes.
Thought we made these for the Christmas holiday, you can easily add chocolate chips or regular M&Ms and eat any time of year.