5-minute chocolate cookies are perfect for times when you want a sweet treat, but don’t have a lot of time or don’t want to put forth a lot of effort. Bonus that they are grain, dairy, and refined sugar free!
By Kimball Young, Contributing writer
It’s been many months since we’ve had blanched almond flour in our house. I am pretty loyal to one particular brand, and I keep forgetting to order it! I love Honeyville Farms blanched almond flour because it is ground very finely and has more moisture in it than other brands I’ve tried. It makes for very chewy cookies. (Side note: When I went to add the Amazon link for this flour, I noticed the price has gone up considerably since I ordered a bag last week. You may want to order some right away before the price goes up even more, or wait for it to drop back down- depending on your strategy. 😉 ) This recipe is perfect for times when you want a sweet treat, but don’t have a lot of time or don’t want to put forth a lot of effort. Getting the dough ready will take less than fine minutes. They’ll be ready before you know it!
5 Minute Chocolate Cookies
2 1/2 cups blanched almond flour
1/2 cup organic extra virgin coconut oil, melted (If you don’t have a dairy sensitively, you can certainly substitute grass-fed butter.)
1/3 cup organic grade B maple syrup
1/2 teaspoon Real Salt
1/2 teaspoon baking soda
2 tablespoons unsweetened cocao powder or cocoa powder (cocao powder is more nourishing and gives a deeper flavor)
2 tablespoons almond milk (try this simple recipe for making your own)
Optional Add-ins: (I recommend choosing only one add-in)
2 tablespoons allergen-free mini chocolate chips
2 tablespoons cacao nibs
2 tablespoons unsweetened shredded coconut
2 tablespoons sliced almonds
2 tablespoons dried cherries or cranberries
Stir ingredients together in a large bowl, adding optional ingredients last, if using.
Scoop 1 tablespoon balls onto a silicone mat or parchment papaper-linedaking sheet. Use a fork to flatten each dough ball. Bake at 350 degrees for 12 minutes. Allow to cool on baking sheet for 2-3 minutes before removing to a cooling rack.
Have you baked with almond flour before? What are your favorite ways to use it?
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