Guilt Free Almond Flour Chocolate Chip Cookies

December 01, 2016

Guilt Free Almond Flour Chocolate Chip Cookies

It's the first day of December, you guys. December's can be really tough on gals like us. Trying to fit into our skinny jeans and all, but WANTING to eat everything on the desert table. Not to mention, the world offers things like peppermint mocha.... everything, peanut butter balls, reese's in the shape of christmas trees, and reindeer chow. (God, we love reindeer chow.) 

{Insert us playing that song that goes "....But my body, is telling me yessss!" here}

Unfortunately, we are what we eat. Unless you're one of those chicks that can eat whatever they want. If you are, can we please borrow your metabolism? We'll give it back on January 1st. Promise. 

Rage Girl, Lori, found a healthy recipe for chocolate chip cookies that is TO DIE FOR. We still think that she's lying, but we're rolling with it. They're delish! She makes them all the time. Totally satisfies your sweet tooth, and WAY better than hitting up the desert table! 


Yield: Makes about 16 cookies


  • 2 tablespoons solid coconut oil
  • 3 tablespoons pure maple syrup (Lori uses *sugar free* maple syrup)
  • 1 large egg (Lori also uses 1/4 cup of banana instead of the egg - but do as you wish!)
  • 1 teaspoon pure vanilla extract 
  • 2 cups almond flour or almond meal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup semi sweet chocolate chips
  • Unsweetened vanilla almond milk (if needed)


1. Preheat oven to 375 degrees Fahrenheit. 
2. Add coconut oil and the maple syrup to a large bowl. Coconut oil should be very soft, but not totally melted. Blend so the oil + maple syrup is mixed together nicely. Then add your egg (or 1/4 cup banana), and vanilla. Blend again.
3. In a medium sized bowl add your almond flour, baking soda, and salt. Mix together.
4. Add half the flour mixture to the wet mixture. Blend. Add the remaining half. Blend again.
(This is where you may use almond milk if you wish. Lori says sometimes her mixture is a little dry, so she adds a little almond milk to moisten it up!)
5. Add chocolate chips.
6. Scoop mounded spoonfuls (tablespoons) on the cookie sheet. Space your cookies out about 2 inches. Gently press down on the cookies with your fingers to flatten them just a tad.
7. Bake until edges are are golden brown, 8-9 minutes.
8. Remove from oven, let cool, then transfer to a wire rack to cool completely.  

We love the cookies so much, we usually have her double the batch so we get to enjoy them even longer! Lori is also obsessed with peanut butter, and she said that sometimes she adds 1 tablespoon of melted peanut butter to the wet mixture to get her peanut butter fix! 

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