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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.


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