Almond Flour Chocolate Chip Cookies (Simple Mills Copycat)
About 16 cookies, about 30 minutes. A from-scratch copy of the Simple Mills almond flour chocolate chip cookie mix: same seven-ingredient base, made dairy-free with coconut oil.
Reminder: these are a treat, not a functional dessert. They copy a treat; they belong with the occasion desserts, not the daily slice.
Before you start
Quantity
Ingredient
Method
oven
Heat to 175 °C. Line a baking sheet with parchment.
Dough
Quantity
Ingredient
Method
150 g
almond flour
Whisk together in a bowl. This is the dry blend that equals the boxed mix.
50 g
coconut sugar
↑
3 tbsp
tapioca starch (or arrowroot)
↑
2 tbsp
coconut flour
↑
½ tsp
baking soda
↑
¼ tsp
sea salt
↑
85 g
dairy-free dark chocolate chips
Stir in.
1
egg
Stir in until a dough forms. Rest 2–3 min so the coconut flour hydrates.
3 tbsp
melted coconut oil
↑
1 tsp
vanilla extract
↑
Bake
Quantity
Ingredient
Method
dough
Roll into balls of about 1½ tbsp, space on the sheet and flatten slightly; they barely spread.
cookies
Bake 9–12 min, until the edges are golden and the centers still look soft. Cool 5–10 min on the sheet; they are fragile while warm.
Notes
The ingredient list and order match Simple Mills; the gram amounts are a calibration, since the brand does not publish them. If the dough is too soft, add a little almond flour; if too dry, a splash of plant milk.
Use coconut sugar, not white sugar, for the slightly caramel flavor, and check that the chocolate chips are dairy-free.