Ingredients
Scale
- 2 1/2 cups of Almond Flour
- 1/4 teaspoon of Salt
- 1/4 teaspoon of Baking Soda
- 10 Tablespoons of Butter (melted and cooled)
- 1 teaspoon of Pure Vanilla Extract
- 1/2 cup of Real Maple Syrup
- 1 cup of chopped Dark Chocolate
Instructions
- Preheat the oven to 350F.
- Line cookie sheets with parchment paper.
- In a medium bowl, stir together the almond flour, salt, and baking soda.
- In a separate smaller bowl, whisk together the melted butter, vanilla, and maple syrup.
- Pour the wet ingredients over the dry and mix until combined.
- Stir in the chunks of chopped chocolate.
- Bake for 9-11 minutes depending on oven.
- They won’t spread very much, or change color.
- Allow cookies to cool on the sheets before removing.
- Keep in an air tight container.
- They will last only a few days
Notes
Ridgely’s Notes: I use a small ice cream scoop and place the balls of batter on a parchment lined cookie sheet and place in the freezer. Once the batter balls are frozen, I remove from the freezer and place them in a Ziplock baggie in the freezer. I bake them as needed straight from the freezer. My son prefers them fresh from the oven and thinks they do not stay fresh for very long when I bake all the batter at once.
