Almond Chocolate Chip Cookies

Almond Chocolate Chip Cookies Conscious Cleanse 8020 We’re so excited to be launching our brand new 80:20 Lifestyle Membership Plan this week.

To celebrate this major milestone and to help give you a taste of one of the decadent recipes featured in the new 65-page 80:20 manual, we want to share with you our new Almond Chocolate Chip Cookies recipe.

We’re on a mission to ditch the words “guilty pleasure” from our vocabulary. The 80:20 is a guilt-free zone, so please enjoy these Almond Chocolate Chip Cookies with a big smile on your face.

Here’s to having your cookies and good health too,

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Almond Chocolate Chip Cookies

Yield: About 24 cookies

Ingredients:

  • 3 cups blanched almond flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • ½ cup coconut oil
  • 1 ½ cups Enjoy Life Semi-Sweet Chocolate Chips

Instructions: Preheat oven to 375 degrees F. In a medium sized mixing bowl combine almond flour, baking soda and salt. Set aside. In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer. Pour wet ingredients into dry and beat with hand mixer until combined. Melt coconut oil, pour into batter, and continue to blend until combined. Stir in chocolate chips.

On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size. Bake for 15 minutes. Let cool and serve with a cold glass of Homemade Almond Milk!

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Showing 6 comments
  • Patricia Farrar

    Um, yum! I’ll have to try it out this weekend :) What would be a good egg substitute for this recipe? Flax with water, applesauce?

    • Jules Peláez

      Hey Patricia, I love using applesauce, but the basic ratio is one tablespoon of ground flax seeds and three tablespoons of water to replace one egg. Let me know how it comes out.

  • Emily Meader

    These sound great…could you use coconut or buckwheat flour instead of almond flour?

    • Jules Peláez

      You could definitely substitute the almond flour. With baked goods you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup almond flour. You will also need to increase the liquid. You might try 1/4 cup coconut flour and the rest buckwheat. You may need to add some arrowroot powder to keep it sticky, and a touch of liquid, coconut milk should work. Let me know how they turn out or if you find a better alternative.

  • Rebecca G.

    These are wonderful! A couple of pointers: 1. I’ll reduce the salt to 1\2 tsp next time; and 2. The cookies spread quite a bit when they baked, so give them a lot of space on the cookie sheet (mine all ran together and looked like a batch of flat connected biscuits when they came out of the oven). I’ll definitely make them again with these modifications – thank you!

    • Jules Peláez

      Thanks for the tips, Rebecca! Glad you enjoyed them.

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