Oh! Chocolate chip cookies how we’ve missed you so! You would not believe that these cookies are gluten free, grain free, vegan and paleo! They are scrumptious, with their chewy, moist texture and keep you coming back for more. I have a hard time keeping these on the cookie platter for more than an hour or two before little fingers attack!
I am always putting out cucumber slices, carrot sticks, sliced apples, grapes and the such for everyday snack for my kids to munch on when they come home from school. This recipe offers us a special “friends are coming over…break out the yummy chocolate chip cookies” feel. Yes, a great way to have nutritious treats for your kids, their friends, and don’t forget holiday parties! Enjoy!
susan’s chocolate chip cookies
- 2 1/2 Cups blanched almond flour
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil (lightly warmed - can use grass fed, cultured butter or grapeseed oil instead)
- 1/2 cup pure organic maple syrup
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1/2 cup vegan chocolate chip (can use carob chips, or chopped dark chocolate chunks)
||Preheat oven to 350 F |
||Line 2 baking sheets with parchment paper |
||In large bowl, combine all dry ingredients |
||In medium bowl, wisk together softened coconut oil, maple syrup and vanilla |
||Blend wet ingredients into dry, and add chocolate chips. Cool in the refrigerator for about 15 minutes, or they will turn out super flat. |
||Spoon cookie dough, about 1 large tablespoon for each cookie. Flatten with back of spoon |
||Make sure there is enough room (about 2 inches) in between cookie |
||Bake for about 10-15 minutes or until sided start to become golden brown |
||Let cookies cool on try for about 15 minutes. ENJOY! |
I have a nut free version that I will post soon!