Bob's Red Mill Super-Fine Almond Flour 2lb

Almond chocolate chip cookies: 3 cups Bob's red mill almond flour, 1 tsp baking soda, 1/2 tsp sea salt, 1/4 cup coconut oil, 1/4 cup maple syrup, 1 whole egg, 2 egg whites, 1 tsp vanilla extract, 1 cup dark chocolate chips, 1/2 cup toasted sliced almonds. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Combine almond flour, baking soda and sea salt and set aside. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add whole egg, egg whites and vanilla extract; mix for 2 minutes more. Slowly add dry ingredients to egg mixture and mix for 1 minute. Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoonfuls onto prepared baking sheets, about 1 inch apart. Flatten slightly, to 1-inch thickness. Bake until set and golden about 15 minutes. Make 25 cookies Store in a cool, dry place. Keeps best refrigerated or frozen after opening. Tear here to open.