Since I make homemade almond milk twice a week, I end up with a lot of almond flour.  I was searching for a good almond flour cookie recipe, and stumbled upon this one. I originally found this recipe on minimalistbaker.com. I changed a couple of the ingredients and doubled the recipe, so I am going to share my version. This is our family’s favorite cookie. They don’t last long in our home, and I think this speaks to how tasty they are!  Plus, these cookies are also made with much healthier ingredients than a store bought cookie, so go ahead and enjoy a few!

You will need:

2 ½ cups almond flour (if you do not have homemade almond flour, you can purchase it at a grocery store or click the link below to try my recipe!)

½ cup dairy-free dark chocolate chips

1 cup unsweetened coconut flakes

1 teaspoon baking powder

½ teaspoon salt (I use Himalayan pink salt)

2/3 cup coconut sugar

2 eggs (we use organic free-range eggs)

6 tablespoons coconut oil, melted

1 teaspoon vanilla extract

To start:

1.             Combine the almond flour, chocolate chips, coconut flakes, baking powder, salt, and coconut sugar in a large mixing bowl.
2.             In a separate bowl, beat the eggs until uniform in color. Whisk in the coconut oil and vanilla extract (if your coconut oil is solid, measure out the desired amount in a microwave safe bowl and place it in the microwave for about 15-20 seconds to melt).
3.             Pour the wet ingredients into the dry ingredients and mix well. I use my hands for this step. To me, it’s the easiest way to thoroughly mix all ingredients.
4.             Once the dough is formed, place a piece of plastic wrap over the bowl and refrigerate the dough for 30 minutes (it can even stay in the fridge overnight).
5.             When you’re ready to bake the cookies, preheat your oven to 375 degrees. Roll the dough into one inch balls with your hands.  Press the dough ball down a bit in between both hands to make it into the shape of a cookie. These cookies will not spread out while baking. Whatever shape they go into the oven as, they will come out the same shape. Bake cookies for 7-10 minutes or until the edges are golden brown. Ten minutes is always the perfect amount for the cookies in my oven. These cookies taste so yummy when they are still warm. Once they are all cooled, I store mine in the fridge. This batch makes about 18 cookies. Enjoy!