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    © 2015 by Emily Cohen and mylifemymenu.com

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    chocolate chip scookie

     

    CLICK HERE FOR PRINT FRIENDLY VERSION

     

    Yield: 18 pieces

     

    Rating: A great gluten free or Passover chocolate chip pastry. Kind of like a marriage of a scone and a cookie all in one. Not too sweet and perfect with a cup of coffee. I use the OXO medium cookie scoop in this recipe. A cookie scoop is the best way to get even, professional looking cookies.

     

    Ingredients:

    2 ¾ cup of Almond flour (finely ground)

    1 teaspoon of baking soda

    ½ teaspoon of kosher salt

    1/3 cup avocado oil (or other neutral oil, like safflower or grapeseed)

    ¼ cup pure maple syrup

    2 whole eggs

    1 cup of chocolate chips

     

    Directions:

    Preheat your oven to 350 degrees (or 325 degrees convection).

     

    In a large bowl place your almond flour, baking soda and salt and mix together.  In a medium bowl, whisk together your oil, maple syrup and eggs.  Pour your egg mixture into your flour bowl.  With a wooden spoon, mix everything together thoroughly. Add your chocolate chips and mix once more.  Drop the batter onto a baking sheet lined with parchment.  I use a 2 ounce cookie scooper- or using a spoon create mounds that are about 2 tablespoons big.  Bake for a total of 16 minutes, turning and rotating your trays half way through.  Cool completely and store in a zippered bag or container.