Whole Grain! High Fiber, Low Sugar. 


10 people

Prep Time

15 minutes

Cook Time

10 minutes



2 tablespoons Spectrum solid coconut oil

3 tablespoons Great Northern pure maple syrup

1 large egg

1 teaspoon pure vanilla extract

2 cups Bob’s Red Mill almond flour or almond meal

1/2 teaspoon Bob’s Red Mill baking soda

1/4 teaspoon Bob’s Red Mill sea salt

1/2 cup dark chocolate chips


Preheat oven to 375 ⁰F. Line a baking sheet with parchment paper or a silicone mat. Set aside.

Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.

In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.

Scoop mounded tablespoon-fulls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.

Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool. Cookies keep well in an airtight container at room temperature for 4-5 days.

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