
I’ve never met a chocolate chip cookie I didn’t like… but these ones have to be my new favorite. These cookies have the whole package: super fluffy, moist and a little salty. They’re gluten-free, dairy-free and refined sugar-free so you can feel a little better about eating the whole batch when they’re all done! Try them out and I highly recommend using the extra salted caramel sauce as a dipping sauce as well..
Here’s what you’ll need:
- 1.5 cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt + extra for topping
- 1 egg
- 1/2 cup coconut sugar
- 1/3 cup + 1/4 cup almond butter
- 1 tsp vanilla
- 1/2 cup chocolate chips
- 2 tbsp coconut oil
- 2 tbsp maple syrup

Preheat oven to 350 degrees. In a medium sized bowl, whisk together the almond flour, baking soda and salt. Set aside.

In a large bowl, mix the egg and coconut sugar until combined. Whisk in 1/3 cup of almond butter and vanilla.

Add the dry ingredients into the wet mixture and combine. Add in the chocolate chips and keep refrigerated until you’re ready to scoop.

In a small saucepan over medium heat, melt 1/4 cup of almond butter, coconut oil, maple syrup and a pinch of salt. Set aside and let cool.

Scoop the cookie dough in even balls on a baking sheet, top with some extra chocolate chips, and drizzle caramel sauce over each. Sprinkle some salt on top and bake for 12-15 minutes.
PALEO SALTED CARAMEL CHOCOLATE CHIP COOKIES

Ingredients:
- 1.5 cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt + extra for topping
- 1 egg
- 1/2 cup coconut sugar
- 1/3 cup + 1/4 cup almond butter
- 1 tsp vanilla
- 1/2 cup chocolate chips
- 2 tbsp coconut oil
- 2 tbsp maple syrup
Instructions:
- Preheat oven to 350 degrees. In a medium sized bowl, whisk together the almond flour, baking soda and salt. Set aside.
- In a large bowl, mix the egg and coconut sugar until combined. Whisk in 1/3 cup of almond butter and vanilla.
- Add the dry ingredients into the wet mixture and combine. Add in the chocolate chips and keep refrigerated until you’re ready to scoop.
- In a small saucepan over medium heat, melt 1/4 cup of almond butter, coconut oil, maple syrup and a pinch of salt. Set aside and let cool.
- Scoop the cookie dough in even balls on a baking sheet, top with some extra chocolate chips, and drizzle caramel sauce over each. Sprinkle some salt on top and bake for 12-15 minutes.