6tbspavocado oil, grapeseed oil, or melted/liquid coconut oil
6 tbspmaple syrup
1tbspvanilla extract
1/4 cupdark chocolate chips or cacao nibs
Instructions
Preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.
Combine the dry ingredients (first 3) in a large bowl.
Add the oil, maple syrup, and vanilla and stir well, then fold in the chocolate.
Spoon heaping teaspoons of dough onto cookie sheets.
Bake for about 7 to 10 minutes or until cookies are light brown.
Allow cookies to cool completely on parchment paper or a wire cooling rack.
Refrigerate or freeze any leftover cookies. They will keep up to 3 months in the freezer.
Notes
Cacao nibs are bitter but they are pure chocolate and loaded with polyphenols.
Enjoy Life Foods mini chocolate chips are allergy free and delicious, although they do contain cane sugar.
Almond flour can be hard to find. If you can’t find it locally, go to Nuts.com. Alternatively, you can grind whole or blanched almonds into almond flour using a coffee grinder, food processor, or a dry canister to a high-powered blender (like a Vita-Mix).
This recipe is adapted from the Gluten Free Almond Flour cookbook by Elana Amsterdam. This is a great cookbook but she uses agave and grapeseed oil heavily. We now know that agave is too high in fructose to be good for your liver. Maple syrup, honey, or just reducing sweeteners overall is a good idea.