These are a reworking of my favorite grain-free chocolate chip cookie recipe, with sweetness added from maple syrup and a little more cinnamon to give them some seasonal flair. I was tempted to go the pumpkin route, but the peanut gallery requested chocolate chip.
You could swap in raw honey for the maple syrup, and butter for the coconut oil. I also think some nuts would taste great, but again I wasn't baking for myself ;)
Grain-Free Maple Chocolate Chip Cookies
2.5 cups almond flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/3 cup pure maple syrup
1/3 cup melted coconut oil
1.5 tsp. vanilla extract
1/2-1 1 cup of dairy-free chocolate chips (I used about 2/3)
Preheat oven to 375. Combine dry ingredients in a large bowl. In a separate bowl, cream eggs, syrup, coconut oil and vanilla (I did this in my stand mixer). Gradually add dry ingredients to wet, stirring/mixing until combined. Stir in chocolate chips.
Use 1 tbs. of dough per cookie, flattening with your palm (and pressing in a few extra chips for good measure & looks). Bake at 375 for 15 minutes or until just turning golden on bottom.