Prep: 10 mins

Cook: 6-8 mins

Yields: 12 servings

A SIBO friendly chocolate chip cookie recipe. It's the perfect afternoon treat, plus it makes for a great dessert for bringing along to parties and picnics.

SIBO Chocolate Chip Cookies Recipe 800x800


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    1 ¼ cups almond flour (you could substitute ¾ cup coconut flour)

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    4 tbs (2.5 oz) butter, chilled, cubed

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    2 tsp honey (or a sweetener you can tolerate)

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    1 tsp vanilla

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    6 oz 100% cacao chocolate, unsweetened, chopped


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    Pre-heat your oven to 350F.

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    Place the almond flour into a bowl. Add the butter.  Mix together with your hands until combined (or you could do this in a food processor).  Add the honey and vanilla and mix well.  Stir in the chocolate until combined.

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    Line a baking tray with parchment paper.  Spoon 1 teaspoon at a time of mixture onto the tray.  Leave space between them as they will expand during cooking.  Flatten with the back of a spoon.

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    Place in the oven for 6-8 minutes.  They will feel very soft to the touch when they come out of the oven, but will firm up as they cool down.

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    Enjoy warm while the chocolate is still melted.

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    These are best enjoyed on the day of baking.  Freeze any remaining cookies and re-heat in the oven for a few minutes to refresh them.

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2 thoughts on “Chocolate Chip Cookies”

  1. Hi Rebecca – thanks so much for sharing this recipe. How would you describe the texture of these cookies? Are they soft and chewy, or more crunchy?

    1. Hi Melissa
      They’re in between soft and chewy and crunchy! When they’re first out of the oven they’re softer, but then do firm up a bit as they cool. However, they’re not a traditional crunchy cookie. Hope that helps?

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