These simple cookies are both gluten-free and egg-free. However, you would never know it. They have such fabulous flavor and texture that they can be addictive. Plus, they are totally guilt-free! No butter, no sugar, only a few tablespoons of pure maple syrup, and a few chocolate chips. 

 

Thank you again to Sarah Ann Hahn, Gluten Free Cowgirl Bakes, for the inspiration. 

 

Yield 14 cookies

 

1½ cups almond flour

½ tsp baking soda

¼ tsp salt

¼ cup grapeseed oil

3 Tbsp pure maple syrup

1 tsp vanilla extract

⅓ cup pecans, finely chopped 

½ cup chocolate chips

 

Preheat oven to 350℉

 

Line a baking sheet with parchment paper or a silicone baking mat. 

 

In a bowl, whisk together the almond flour, baking soda, and salt. Add in the grapeseed oil, maple syrup, the vanilla, and stir to combine. Next, stir in the pecans and chocolate chips. 

 

Roll the dough into 1¼ inch balls. The dough can be a bit sticky, and you will need to press the dough and chocolate chips together a bit to form the balls. Press each ball down to flatten it onto the baking sheet.

 

Bake for 7 - 9 minutes until they are lightly golden brown. Let them cool on the baking sheet to hold their shape. 

 

Just Salt It, and enjoy!