Chocolate Chip Cookies

Gluten and Egg Free!
  • 4 cups almond flour
  • 1 1/2 sticks salted butter (room temp)
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2/3 cups light breakfast syrup – you could use maple syrup or honey, but watch your cookies closely or they’ll burn on the bottom!
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup mini chocolate chips
  • 1 cup chopped pecans (optional)

Combine all ingredients thoroughly. Spoon cookie size of choice scoops onto a foiled and oiled baking sheet. Bake at 350 for 8-10 minutes.

VERY IMPORTANT!!! You MUST let your cookies rest for 10-15 minutes. Almond flour cookies are notorious for crumbling. Once out of the oven, place on a wire rack and allow to cool before digging in. They’re worth the wait.

Wine Pairing Suggestion

Any mulled wine…I’ll work on a recipe in the coming weeks!

***Serves however many people you’re willing to share with. This batch turned out 24 medium sized cookies.

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