Chocolate chip cookies is one of our all time favorite treats! We’ve tested recipe after recipe and it is safe to say this tops our list of favorites! It is best eaten warm and gooey right out of the oven with some coconut milk ice cream, Y U M!!!
*paleo, gluten-free, dairy-free, refined sugar-free
-2 cups sifted blanched almond flour
-1/2 teaspoon baking soda
-1/4 teaspoon sea salt
-1 cup mini chocolate chip
-1/3 cup raw honey, melted
-1/4 cup coconut oil, melted
-1/2 teaspoon vanilla Extract
Preheat oven to 350 F.
Grease 2 mini 6″ cast iron skillets. Or place half batch in the fridge and save one for later!
In a large bowl, mix together the almond flour, baking soda, and salt with a fork.
Add the chocolate chips to the dry mixture and combine.
In a small separate bowl, mix the wet ingredients together, honey, coconut oil, vanilla extract, and egg.
Stir the wet ingredients into the dry until evenly mixed.
Let the dough chill in the fridge for at least 30 minutes. Then fill both skillets evenly with dough. Bake for 20-25 minutes or until golden on top. Do not over bake! Top with coconut milk ice cream and dig in!