- Bake at 350 degrees for about 15 minutes.
- Ingredients:
- 1 1/2 plus 2 tablespoons cups almond flour
- 2 tablespoons arrowroot starch
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla
- 1/3 cup maple syrup
- 1/3 cup coconut oil (I do not fill the cup completely, but just a little less.)
- 1/3 cup chocolate chips (I use stevia sweetened)
- 1/4 cup chopped pecans
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
- Directions:
- In a medium bowl, combine flour, starch, salt, and baking soda. Mix together.
- In a smaller bowl, mix vanilla, syrup, and melted coconut oil.
- Add to flour mixture and stir well.
- Fold in chocolate chips and pecans.
- Scoop dough onto the prepared baking sheet, leaving about a 2 inch space between each portion. This recipe makes about 20 cookies.
- Bake 10-15 minutes. The cookies should be a golden brown around the edges and may appear slightly brown on top.
- Remove from oven, allow them to cool a couple of minutes. With a thin spatula, carefully transfer to a cooling rack to finish cooling.
- Store in an airtight container.
