These chocolate chip cookies are delicious and chewy. They are dairy free, gluten free, and refined sugar free and topped with flaky sea salt. They take less than 30 minutes to prep and bake and make the perfect cookies to use for an ice cream sandwich or eat straight out of the oven.
For this recipe, you will need:
- Eggs
- Almond Butter:Â you can substitute this for any nut or seed butter
- Vanilla Extract
- Coconut Oil
- Coconut Sugar
- Cinnamon
- Baking Powder
- Almond Flour
- Coconut Flour: by using this in combination with the almond flour, it helps to offset some of the almond flour moisture giving you the perfect cookie
- Chocolate Chips:Â I use HU gems because they are refined sugar free and dairy free
- Salt:Â I love to use Maldon Salt, which is delicious flaky sea salt
Tips
- Vegan substitution: substitute 2 flax eggs to make it vegan (2 tbsp of ground flax mixed with 5 tbsp water, store in fridge for 5-10 minutes and stir occasionally until it becomes an egg consistency)
How to make in the Air Fryer:
- Preheat air fryer to 350 degrees for 4 minutes
- Line the base of the air fryer (leave some holes exposed) with tin foil
- Air fry at 350 degrees for 7 minutes
- Note: timing may vary based on size and type of air fryer
How to Store:
- Once cooled, store in a sealed airtight container at room temperature for up to 4 days.
Salted Chocolate Chip Cookies
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 2 eggs
- 1/3 cup almond butter
- 1 tsp vanilla extract
- 4 tbsp coconut oil, melted
- 1/2 cup coconut sugar
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 1/2 cups almond flour
- 2 tbsp coconut flour
- 1/2 cup chocolate chips
- salt
Instructions
- Preheat the oven to 350 degrees and line a baking tray with parchment paper.
- In a medium bowl, mix together wet ingredients (eggs, almond butter, vanilla extract, coconut oil) and stir together well.
- Add in dry ingredients (coconut sugar, cinnamon, baking powder, almond flour, coconut flour) and mix in well. Then fold in chocolate chips.
- Using a spoon or cookie scoop, place approximately 3 tbsp of dough onto the parchment paper in dough balls. Make sure no cookies are touching and use your hand or the back of a spoon to push them down just a little.
- Cook for 12-14 minutes (bottom should start to brown) and remove from the oven, sprinkle with salt, and let cool. ENJOY!
Did you make this recipe?Tag @girlswhoeat!
