Almond Flour Chocolate Chip Cookie

Prep Time: 10 min
Cook Time: 10 min
Chill Time: 1 hr
Total Time: 1 hr 20 min
Serving: 24 cookies
Calories total: 3,760/3,250, 1 cookie 157/135
  • ½ c (100g) coconut oil 840k
  • ⅔ c (96g) coconut sugar 500k
  • 1 lg egg room temp 70k
  • 1 tsp pure vanilla extract 20k
  • 2 c (220g) blanched almond flour 1620k
  • ¼ c buckwheat flour
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 c (6 oz) chopped chips
  • ¼ c shredded coconut
  • sea salt to sprinkle on top
  • 1 egg white: for painting onto dough balls
1. Mix together the oil and sugar until smooth. Add the egg or flax egg and vanilla extract and stir until very smooth.
2. Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Once cool enough, fold in the chopped chocolate.
3. Cover and refrigerate for at least an hour (or up to 48 hours). You don't NEED to refrigerate the dough if you don't have time, but it's recommended for the best flavor and texture.
4. When you're ready to bake, preheat the oven to 350ºF. Use a cookie scoop (using this size will give you 12 cookies, using this smaller size will give you about 20) to form cookies and place on a parchment lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for about 10 or until just beginning to turn golden brown around the edges.
5. Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.
  • for vegan flax egg: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before suing
  • chia seeds: 1 tbsp chia seeds, 2-3 tbsp water
  • flax seeds: 1 tbsp flaxseed, 2-3 tbsp water
  • arrowroot powder: 2 tbsp arrowroot powder, 3 tbsp warm water