Best Ever Chocolate Chip Cookies

Best Ever Chocolate Chip Cookies
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    [post_date] => 2015-02-17 11:21:32
    [post_date_gmt] => 2015-02-17 17:21:32
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    [post_title] => Best Ever Chocolate Chip Cookies
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    [post_modified] => 2017-07-18 14:22:59
    [post_modified_gmt] => 2017-07-18 20:22:59
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TOTAL TIME :17mins10mins
  • 1 1/2 cups almond flour (I recommend Honeyville brand)
  • 1/2 teaspoon sea salt (use 3/4 teaspoon with large flake)
  • 1/2 teaspoon baking soda
  • 1/4 cup maple crystals (sub 6 tbsp coconut sugar)
  • 1 egg (organic or local and free-range)
  • 2 tablespoons olive oil
  • 2 tablespoons full fat canned coconut milk (sub almond milk but not preferred)
  • 1 teaspoon vanilla extract
  • 3 ounces dark chocolate, chopped to 1/4 inch pieces (I recommend 72%)
  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. Combine almond flour, baking soda, maple crystals and sea salt in a large mixing bowl.
  3. Whisk together egg, olive oil, milk and vanilla extract until combined.
  4. Add wet ingredients to dry and stir to incorporate evenly. Stir in chopped chocolate.
  5. Make balls using 2 generous scoops of dough and place on baking sheet at least 2 inch apart. Keep your fingers wet with water to prevent sticking. Flatten balls to approximately 1 inch thickness.
  6. Bake for 17 minutes, or until cookies are mostly firm to touch with a tiny golden brown around the edges.
  7. Allow to cool 15 minutes before using a spatula to remove from parchment and enjoying!
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  • Julia

    I’m trying this recipe this weekend. I could only find coconut sugar locally. Will that change the taste much, not using the maple sugar?
    @fivedishesnash @missjuliasunshine

    • Lauraleabalanced

      Hi Julia!

      Coconut sugar should work fantastically in the recipe, but I haven’t tested it. I think it will be a great substitute. Let me know if you give it a try!

  • Jamie

    Do you think I could substitute brown rice flour? I have that and almond meal on hand but am think the almond meal might be a bit too coarse for these.

    • Lauraleabalanced

      Hey Jamie!!! I am not positive how brown rice flour will work in the recipe–my fear is that they will be dry without the natural fat from almonds. Let me know if you give it a try. You could also use almond meal and lessen the olive oil to keep it from being soggy.

      • Jamie

        Thanks for the tip! I ended up using about 3/4 c. almond meal and 3/4 c. BR flour. I thought they still turned out great but will be trying again sometime with your suggested ingredients.

  • Meaghan

    I don’t have any almond flour 🙁 Is it possible use whole wheat flour instead?

    • Lauraleabalanced

      Hey Meaghan! I haven’t tried whole wheat flour with this recipe, so I can’t say for sure. You usually need less liquid with wheat flour, so you could try removing the coconut cream and bake a bit longer. Let me know if you give it a try!

  • paigecorbin

    Hi LL, where do I get maple chrystals? I have been to whole foods to look for then a few times and no luck!

    • Lauraleabalanced

      Hey hey! They might be called maple sugar at Whole Foods. Did you see anything like that? If not, just use coconut sugar or date sugar if you can find that.

  • paigecorbin

    Finally made these last night, SO good!!! Addicting!

    • Lauraleabalanced

      Yay!!!! So glad you liked them!!! They are totally addicting :).

  • Lauren Ezell

    Hey LL – I have a 70% dark chocolate bar with toffee, walnuts, & pecans lying around…and it is going in these cookies right now! Will let you know what kind of magic happens. Question – how do you store leftover coconut milk? I love it but don’t have use for the whole can today. xo

  • YUP I’m going to need to make these!

  • Brook Easky Park

    ok i am late to the game on this recipe, but when you say full fat coconut milk in your recipes…. is this from the milk aisle or is it a can of coconut milk? Also can I just use maple syrup or do I need the crystals…? I have actually never heard of these!

    • Laura Lea Bryant

      Hi! Yes, it is referring to the canned coconut milk, which is much thicker and creamier than the boxed stuff. I haven’t tested them with maple syrup, and I worry that the liquid would change things. However, you can substitute 6 tablespoons coconut sugar!

  • Claire Prevost

    Just made these…so good and the perfect sweetness! I subsituted maple sugar for xylitol and they turned out great!

    • Laura Lea Bryant

      Fantastic!!! That is so great to know. Thanks for sharing your substitution!

  • Jennifer Doan

    Hi Laura! I’m trying to figure out what I may have done wrong—the cookies have great flavor, but they turned out very thin and spread out all over the pan. They don’t look thick like yours. Maybe if I refrigerated the dough before putting in oven? Thanks, love your recipes!

    • Laura Lea Goldberg

      Hi doll!!! I’m sorry to hear that! A few questions: 1) were all your ingredients room temp? 2) is your baking soda fresh/active? 3) do you know if your oven runs hot? Xox

  • Heather Halstead

    Hi Laura! I have your cookbook and am loving it. In the book you recommend coconut sugar but on here you recommend using maple crystals?? Which is preferred? Thanks so much! Cannot wait to make these! My holy grail have been the chocolate chip cookies from @thespiffycookie… but ready for a healthier version 🙂 thanks so much

    • Laura Lea Goldberg

      Hi Heather! Either is fine–I chose coconut sugar in the book, simply because it is less expensive and easier to find! I’ll have to check out those cookies. I hope you love these too! xoxo