The Easiest Salty Chocolate Chip Cookies

Who else loves chocolate chip cookies as much as I do?

All I know is that at any moment while sitting on the couch after dinner, watching my favorite show (currently very interested in Too Hot To Handle, no judgment please), I could crave chocolate chip cookies. So I like to have a quick, foolproof recipe in my back pocket for when the craving hits. This recipe is the one for you.

It's not only made with wholesome ingredients, but I usually have all of these in my pantry! It's gluten-free using almond flour and also dairy and egg-free, not using any eggs! It takes less than 20 minutes to whip up (12 of those minutes involve you patiently waiting in front of the oven for the timer to go off).

I am a big advocate of using what you have on hand. Substitute the coconut oil for olive or avocado oil. If you're not vegan, sub it for butter! If you're not a chocolate chip fan (I know there aren’t many people but some), try adding raisins, walnuts, pecans, or your dried cranberries! Without further ado, let's get to the delicious recipe!

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Salty Chocolate Chip Cookies

Yield: 18 Cookies

Who else loves chocolate chip cookies as much as I do?

Ingredients

Dry Ingredients

• 2 cups almond flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 3/4 teaspoon salt

Wet Ingredients

• 1/3 cup maple syrup, or any liquid sweetener such as honey or agave
• 2 tablespoons coconut oil
• 1/4 cup nut milk, any milk will work

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Mix the dry ingredients into a bowl. Stir to remove any clumps.
3. Mix the wet ingredients into another, smaller bowl. Stir to combine.
4. Slowly add the wet ingredients to the dry ingredients and stir to combine to form a batter.
5. Mix in 1/2 cup of chocolate chips.
6. Now line a baking sheet with parchment paper and scoop out the cookies with an ice cream scooper on the baking sheet. Press down slightly and sprinkle some flakey salt on top (just optional, but delicious).
7. Bake for 10-12 minutes!
8. Let them cool for 10 minutes before digging in.

Did you make this recipe?

Tag @jazzleaf on instagram and hashtag it # jazzleafeats

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