These cookies are adapted from a recipe from Elena’s Pantry.
The quantities are the same I just changed a couple of ingredients.

21/2 cups Almond flour (Elena recommends Blanched Almond Flour from Honeyville farms)
1/2 t salt
1/2 t baking soda
1/2 cup spectrum organic all veg shortening
1/2 cup maple syrup
1/2 cup chocolate chips.

Mix dry ingredients in a large bowl.
Mix wet ingredients well in a smaller bowl. Combine and mix well.

Line two baking trays with parchment paper. Place twelve tablespoon blobs on each tray.
Roll each blob in your hand then gently press down to make a cookie shape.

I calculated these at 9.5 carbs each.

Bake at 350 for 10 – 12 mins

Next time I’m going to reserve 24 chocolate chips and gently push on into the top of each uncooked cookie.

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