Every now and then (or more than every now and then actually), I can make use of good chocolate chip cookies. When the kids are taking naps and I quietly slip into the kitchen and have a munch or two of these and seriously…the best thing ever! I love traditional chocolate chip cookies made with all-purpose flour, however, these almond meal chocolate chip cookies are really good too. I’m a big fan of almond meal and coconut oil. I know some people are not use to coconut oil, but I love it in baking and cooking these days. Perhaps growing up in a tropical country where coconuts are abundance and commonly used in cooking, explains that.
These almond meal chocolate chip cookies are easy to make. You need a food processor to get it done for this recipe. They are gluten-free too. But that’s not the reason I made them. I love almond meal and using them for cookies are just perfect! My little girl kept asking for these!
I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- Preheat oven to 350 F. Put almond flour, baking soda, and salt in a food processor and process to mix it well. Add in the coconut oil, honey, and vanilla extract and blitz it again to mix well. Move to a mixing bowl and fold in the chocolate morsels. Line cookie sheets with parchment paper and lightly grease the paper. Form into mini balls and then slightly flatten it and place the cookie about 1-inch apart. Bake for about 8-10 minutes or until golden brown. They will be very very soft. Do not move them yet. Let them cool on the tray for about 15 minutes and then cool completely on the cooling rack