Chocolate chip cookies (almond flour) (1)

Feeling that the chocolate chip cookies made using coconut flour wasn't exactly on par with wheat flour versions, I decided to try an almond flour version. 

Ingredients

2 C almond flour
½ C softened (not melted) butter
⅓ C organic honey
1 large egg
½ tsp baking soda
⅛ tsp fine sea salt
1 tbsp pure vanilla extract
½ C cocoa nibs

Method

1. Preheat the oven to 175°C.
2. Mix the almond flour, baking soda, and salt in a bowl. Rub in the softened butter and mix well till a thick dough is formed.
3. In a separate bowl, beat the egg and mix in the honey and vanilla.
4. Add the mix into the dough in batches. The dough will loosen up.
5. Add in the cocoa nibs and stir by hand until fully combined.
6. Form the dough into tablespoon-sized balls and place on a baking sheet/mat.
7. Wet a spoon and using the back of the spoon press the balls flat.
8. Bake for 10-14 minutes or until the cookie tops turn golden brown. The centers will feel somewhat soft but will continue to harden when cooling.
9. Transfer the cookies onto a rack to cool completely.

This recipe yielded 17 cookies, all crunchy and nutty, thanks to the cocoa nibs. I was quite happy.