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These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional chocolate chip cookies. ūüėČ


  • 2 tablespoons solid¬†coconut oil
  • 3 tablespoons¬†pure maple syrup
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2¬†cups¬†almond¬†flour¬†or almond meal (I have used both with success)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon¬†fine-grain sea salt
  • 1/2 cup mini semi-sweet chocolate chips + more for topping if desired (we like¬†Enjoy Life dairy-free chocolate chips)


  1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
  2. Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are¬†mixed together ‚Äď this may take a minute or two. Add the egg and vanilla and whisk together until combined.
  3. In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
  4. Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
  5. Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
  6. Cookies keep well in an airtight container at room temperature for 4-5 days.


Yield: About 16 cookies, Serving Size: 1 cookie

  • Amount Per Serving:
  • Calories:¬†74 Calories
  • Total Fat:¬†5g
  • Saturated Fat:¬†2g
  • Cholesterol:¬†12mg
  • Sodium:¬†81mg
  • Carbohydrates:¬†8g
  • Sugar:¬†7g
  • Protein:¬†1g

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