CHEWY CHOCOLATE CHIP COOKIES – PALEO
Ingredients, makes about 20 medium cookies
- 3 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon + 1/8 teaspoon sea salt
- 2 eggs
- 1/4 cup olive oil
- 2 tablespoons almond milk, or milk of choice
- 1 teaspoon vanilla extract
- 4-5 tablespoons raw honey
- 1 cup chocolate chips (for homemade chips, see related recipe)
Preheat oven to 350F or 180C. Line a baking sheet with parchment paper.
In a large bowl, mix the almond flour, baking soda and salt. Set aside.
In a smaller bowl, whisk the eggs, then add the olive oil, almond milk, and vanilla. Mix well. Add the almond flour mixture until combined. Add the honey, and depending on your taste, use 4 or 5 tablespoons.
Stir in the chips.
Drop by heaping tablespoons onto the baking sheet. Place in oven and bake for 2 minutes, then with a clean spoon or a glass, press each cookie to flatten.
Bake an additional 14 minutes. Remove from oven and allow to cool for 5 minutes before removing from baking sheet.
Once completely cool, I store mine in a sealable container in the fridge.