Almond Chocolate Chip Cookies (GF, DF)

Recipe by Sarah House

3 cups Bob’s Red Mill® Natural Almond Meal
1 tsp Baking Soda
½ tsp Sea Salt
¼ cup Coconut Oil
¼ cup Maple Syrup
1 whole Egg
2 Egg Whites
1 tsp Vanilla Extract (optional)
¼ tsp Almond Extract (optional)
1 cup Dark Chocolate Chips
½ cup toasted Sliced Almonds*
1 also added 1 cup of dried cranberries (optional)
Preheat oven to 375°F. Line two baking sheets with parchment paper. Combine almond meal, 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 extracts (if using) and mix for two additional minutes. Slowly add dry ingredients to egg mixture and mix briefly. Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart. Flatten slightly, to approximately 1-inch thickness. Bake until set and golden, about 15 minutes.

Makes 25-30 servings.

*To toast almonds, spread in an even layer onto a baking sheet. Toast in a 375°F oven for 7-10 minutes, stirring at least twice during baking for even browning.