top of page


  • Facebook Black Square
  • Instagram Basic Black
  • Twitter - Black Circle
  • Pinterest - Black Circle



No tags yet.

Chocolate Chip Scookie

This is the MOST visited recipe on My Life My Menu. This recipe doesn't seem like a big deal, (probably because it isn't) but not only is it delicious but it's actually kind of good for you.

  • Instead of all purpose flour I have used almond flour which is pretty healthy for you. Almonds contain lots of good fats and proteins for you.

  • I use avocado oil as my fat - not margarine or even any dairy products making it allergy friendly.

  • Maple syrup is my sweetener. No refined sugars here!

I call this recipe a cookie because this gluten free hybrid is really a cookie and a scone married together. It takes just a few minutes to prepare and you can do the whole thing by hand if you want. This treat is definitely not too sweet- perfect for kids of a treat for yourself with a cup of coffee.

Chocolate Chip Scookie


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. I use the OXO medium cookie scoop in this recipe. A cookie scoop is the best way to get even, professional looking cookies. 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.

Plan Ahead:

  • This recipe can be made and frozen after you have baked them for 3 months.

  • Alternatively you can scoop your dough onto a sheet tray and freeze it. Once it hardens you can transfer to a zippered storage bag and label for long term freezer storage. Whenever you need fresh cookies pop out a few on a tray and bake! you may need to add an extra minute or two to the baking time.

bottom of page