chocolate chip scookie
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.
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
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.