The Chocolate Chip Cookie (paleo, egg-free)

Simple. Quick. Satisfying. This is my go-to starch-free chocolate chip cookie recipe. And really, it’s the only chocolate chip cookie recipe one should ever need. It is dangerous to have these on hand so I only make small batches. If you’re anything like me you should account for some cookie dough not actually making it to the baking stage :). Also, check out The Chocolate Chip Cookie’s cousins: Cinnamon Maple Pecan Cookie and One-Bowl Triple Almond Cookies.

Ingredients

Directions:

1. Preheat your oven to 350°F.
2. Line a baking sheet with a silicone mat or, alternatively, parchment paper.
3. Mix dry ingredients (almond flour, baking soda, sea salt) in a bowl.
4. Mix wet ingredients (pure maple syrup, coconut oil, vanilla extract) in a separate bowl.
5. Add wet ingredients to dry ingredients. Fold in chocolate chips.
6. Drop cookie dough by rounded tablespoons onto the prepared baking sheet and flatten slightly (I use my fingers for this). While the cookies should not be touching each other, there is no need to leave much space between the cookies as they will not spread when baked.
7. Bake at 350°F for 15 minutes until the edges are golden (time may vary by oven and preference). If you like a crispier cookie, add a minute or two. If you prefer a softer cookie you may choose to reduce the baking time by a few minutes.
8. Cookies will firm up as they cool so try not to touch them immediately.
9. These are delicious when served fresh and warm. However, they store well at room temperature for 12 hours. refrigerated in a sealed container for 1 week (if you can make them last that long), or for 3 months in the freezer, if properly wrapped.