“Baker-y Style” Chocolate Chip Almond Flour Cookies

You guys are going to LOVE these!

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I’ve been making these Chocolate Chip Almond Flour cookies for over a year now, and it’s safe to say, that I’m obsessed.

I’ve made them for several family and friends, and clients have tried the recipe, and it’s a hit. I originally adapted the recipe from ElizabethRider.com and lowered the sugar, added in real butter and made a few other tweaks.

There are many things I love about this recipe:

  1. The taste is totally like a cookie from a bakery, with a deep buttery vanilla flavor, but without the big sugar hit. Forgive the pun on my last name Baker. “Baker-y” just works for these cookies!

  2. The almond flour lends so much healthy fat to the recipe and a touch of protein, which balances out the sugar from the maple syrup and chocolate chips.

  3. You can eat two of these cookies and feel amazing afterwards, none of that sugar crash or cravings for the whole batch.

  4. They save really well in the fridge and freezer, so you can keep a back-up stash (if they last that long!).

  5. They’re BIG. They feel indulgent. They taste exactly like you just walked out of a bakery.

So, without any further marketing or SEO tactics, here you go! I You can screenshot this, or print it below.

Enjoy,

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Okay, here’s the SEO stuff.

“Baker-y Style” Chocolate Chip Almond Flour Cookies 

By Michelle Baker

16 cookies

Ingredients 

Dry:

  • 2 ½ cups blanched fine almond flour

  • ½ teaspoon sea salt

  • ½ teaspoon baking soda

 Wet:

  • ½ cup of melted organic butter 

  • ⅓ cup of 100% real maple syrup 

  • 2 teaspoons Madagascar vanilla extract

  • 1 egg

  • 1 cup dark chocolate chips or baking chunks


Instructions

  1. Set oven to 350*

  2. Mix dry ingredients in a large bowl. Whisk wet ingredients in a small bowl. Add the wet ingredients to the dry bowl. Mix in chocolate chips.

  3. Optional: let dough sit in the fridge 10 minutes to cool.

  4. Roll dough into small balls with hands, press each cookie on the top to flatten to “baker-y style” cookie shape.

  5. Cook for 20 minutes until golden brown at edges.

  6. Cool for 10 minutes. Store in fridge for up to a week, or they taste great straight from the freezer.

Serve yourself two cookies, with a tall glass of almond milk and enjoy!

Nutrition Facts: per 1 cookie

135 calories

10g Fat

10g Carb, 8g Sugar 

2g Protein 

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*Make this recipe vegan by using vegan butter, ‘chia-egg’ substitute + dairy-free chocolate chips.