Description
Made with almond flour and egg-free, these are a great option for those with food sensitivities. They’re also easy and delicious!
Ingredients
- 2 cups Almond Flour
- ¼ cups Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Kosher Salt
- ½ cups Butter, Room Temperature
- ½ cups Honey
- 2 teaspoons Vanilla Extract
- ¼ cups Semisweet Chocolate Chips
Preparation
Preheat oven to 350ºF.
In a medium bowl, stir almond flour, cocoa, baking soda and salt until combined.
In a large bowl, cream butter, honey and vanilla together until smooth, then add dry ingredients and stir until completely incorporated. Gently stir in chips.
Using a tablespoon scoop or measure, drop onto lined cookie sheets and bake, one sheet at a time, for 10–12 minutes. Cookies will puff while baking, but flatten as they cool. Let cool on pans completely before trying to remove. Store in an airtight container.
