Wheat-free Almond Flour Chocolate Chip Cookies Light and Airy!
These are so light and airy. My friends and family loved them. They are diabetic friendly, wheat-free and Paleo. Almond flour is a great substitute and has only 6 carbs for a 1/4 cup and packs 6 grams of protein per serving. I substituted sugar free syrup for regular maple syrup and they still turned out great. I also added an extra cup of chocolate chips The nutrition facts calculated wrong on the recipe because I figured out it was about 6.5 carbs per cookie with the almond flour and chocolate chips if you do tablespoons of dough. It would be additional depending on the type of maple syrup
Wheat-free Almond Flour Chocolate Chip Cookies Light and Airy!
These are so light and airy. My friends and family loved them. They are diabetic friendly, wheat-free and Paleo. Almond flour is a great substitute and has only 6 carbs for a 1/4 cup and packs 6 grams of protein per serving. I substituted sugar free syrup for regular maple syrup and they still turned out great. I also added an extra cup of chocolate chips The nutrition facts calculated wrong on the recipe because I figured out it was about 6.5 carbs per cookie with the almond flour and chocolate chips if you do tablespoons of dough. It would be additional depending on the type of maple syrup
Cooking Instructions
- 1
Preheat oven to 325. Line baking sheet with parchment or wax paper.
- 2
Combine almond flour, baking soda, and salt in bowl. Set aside
- 3
In separate bowl mix coconut oil, vanilla extract, and syrup until smooth. You may have to use a mixer or spoon.
- 4
Mix egg and egg whites with coconut oil mixture.
- 5
Pour coconut oil mixture into dry flour mixture. Mixing with a spoon.
- 6
Add chocolate chips to bowl and stir in with spoon.
- 7
Place tablespoons of dough on wax paper on cookie sheets. Bake for 12 to 15 minutes.
- 8
After they are done, let cookies cool and e joy!
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