Ingredients:

  • 1 cup (90g) superfine almond flour
  • 1 cup (90g) rolled oats
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) fine sea salt
  • 1/3 cup (80ml) pure maple syrup
  • 3 tbsp (42g) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 1 large (50g) egg
  • 1/2 cup (85g) dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Note: A fully preheated oven is critical for the cookies to set and not spread too thin.
  2. In a large bowl, whisk together 1 cup (90g) almond flour, 1 cup (90g) rolled oats, 1/2 tsp (3g) baking soda, and 1/4 tsp (1.5g) fine sea salt until no clumps remain.
  3. Add 1/3 cup (80ml) maple syrup, 3 tbsp (42g) melted coconut oil, 1 tsp (5ml) pure vanilla extract, and 1 large (50g) egg to the dry ingredients.
  4. Fold gently with a spatula until just combined. Note: Stop as soon as the flour streaks disappear to keep the texture light.
  5. Stir in 1/2 cup (85g) dark chocolate chips until evenly distributed throughout the dough.
  6. Scoop 2 tablespoons of dough per cookie onto a parchment lined baking sheet.
  7. Press down slightly with your palm. Note: These don't spread as much as butter based cookies, so you need to shape them.
  8. Bake for 10-12 minutes until edges are deep golden brown.
  9. Let cookies cool on the pan for 5 minutes to set before transferring to a wire rack.