Enjoy these! They are healthy, delicious and gluten free!

SOFT-BAKED ALMOND FLOUR CHOCOLATE CHIP COOKIES

�2 TAB solid coconut oil�

�3 TAB pure maple syrup�

�1 large egg�

�1 teaspoon pure vanilla extract�

�2 cups almond flour�

�1/2 teaspoon baking soda�

�1/4 teaspoon fine-grain sea salt��

1/2 cup semi-sweet chocolate chips (try Enjoy Life dairy-free chocolate chips if you prefer)�

�DIRECTIONS:�

�1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat.�

�2. Add the coconut oil and the pure maple syrup in a large mixing bowl. If the oil is solid, microwave for a few seconds until it's soft, but not melted. StIr briskly with a wire whisk until the syrup and oil are mixed together - this may take a minute or two. Add the egg and vanilla and whisk together until combined.�

�3. In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.�

�4. Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.�

�5. Bake until set and the edges are golden brown, 8- 9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.�

�6. Cookies keep well in an airtight container at room temperature for 4-5 days or you can refrigerate.�

�ENJOY!

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