The Best Primal Chocolate Chip Cookies

So apparently, it is my day for posting recipes.  One of these days I might get around to actually writing about life, but for now, recipes will have to do!  Have been enjoying cooking and playing around with making some of our traditional favorites but without grains, beans/legumes, refined sugars and pretty much any and all processed food.  Chocolate chip cookies have always been one of my very favorite baked treats, and after trying and modifying quite a few recipes have finally stopped searching.  For now at least...

This recipe was adapted from Elana's Pantry Gluten Free / Dairy Free Chocolate Chip Cookies.

Primal Chocolate Chip Cookies (Vegan, Dairy Free & Gluten/Grain Free)

2 1/2 cups almond flour (from blanched almonds)*
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup melted coconut oil
1 Tbsp pure vanilla extract
1/4 cup maple syrup
1/4 cup coconut nectar/sap
1 cup dark chocolate chips (Enjoy Life, Sunspire 65%, etc.)

Preheat oven to 350.  Combine almond flour, sea salt and baking soda in a large bowl.  Melt coconut oil and combine with vanilla, maple syrup and coconut nectar.  Stir wet ingredients into dry mixture.  Once well mixed, stir in chocolate chips.

Press Tablespoon sized balls onto parchment lined baking sheet (or lightly grease with coconut oil if parchment paper not available).  Bake for 10 - 12 minutes, then cool and serve!

* I use Bob's Red Mill almond flour even though Elana says it does not work properly and prefers a couple other brands.  It is the only one available here locally and sells at our Tacoma Food Co-op for $4.99 / lb.  I have found that it works better if not bought in bulk as it has settled into the package and measures more correctly in most recipes.  But if I lightly pack it into measuring cups then most of the time it works out just fine!  Too little "flour" (or too much coconut oil) and the cookies will spread out and be crispy.  I actually make them on purpose this way sometime, but they're not quite as pretty.  Too much "flour" and they won't spread out at all and the insides will stay gooey unless you overcook them.