Dairy Free Chocolate Chip Cookies Almond Flour. 3 ½ tbsp (49g) miniature chocolate chips, divided. Shake the bowl until the dough is evenly coated in the cinnmamon sugar.
Just like the classic cookies from childhood, these almond flour chocolate chip cookies are crispy around the edges and chewy in the centers. In a large bowl, stir together the almond flour, baking soda, and salt. Refrigerate the dough for about 30 minutes.
Preheat the oven to 350°f and line a baking sheet with parchment paper.
Stir in the almond milk and maple syrup. You can use a flax egg (whisk 1 tbsp ground flax + 3 tbsp water and let sit for five minutes) or preferred egg substitute in place of the egg. Mix in the chocolate chips. Make the paleo cookie dough bars:
