Chocolate Chip Cookies

By now I am certain my readers never would think something like this belongs at the bottom of the food pyramid or the main section of MyPlate or whatever current lobbying wins. That said, for those rare occasions when a sweet treat is warranted, these are made without inflammatory cane sugar or wheat flour. Carob chips are naturally sweet but stay away from chocolate as it is bitter unless sweetened and usually that means cane sugar.

Makes 16-20


1¼ cups very finely ground almond flour
¼ teaspoon salt
¼ teaspoon baking soda
¼ cup maple syrup (or 1/4 cup raw honey plus 1 to 2 tsp water)
⅛ cup butter or coconut oil
1 tsp vanilla extract
⅓ cup unsweetened carob chips (Carr’s or Natural Pantry bulk bins)


1. Pre-heat oven to 325 degrees.
2. Mix almond flour, salt, and baking soda. In a small bowl, cream together syrup, butter and vanilla. Combine wet and dry ingredients, mixing well. Add carob chips.
3. Make 16 – 20 small balls of cookie dough and space them evenly on a cookie sheet lined with parchment paper. Press the cookies down as flat as possible with the palm of your hand. This is important! The cookies will NOT spread out on their own.
4. Bake about 6 minutes. Watch closely and remove when the edges start to brown. . . they could be done at 4 minutes or at 8 minutes depending on the size of the cookie and your oven calibration.
Almond Flour: The brand of almond flour should be very finely ground; this quality varies greatly across brands. My test batch with Bob’s Red Mill almond flour was a bit too runny and had a grainy texture. I grind my own with a Magic Bullet appliance, or Honeyville Farms is also more fine and can be ordered online.

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