Chocolate Chip Cookies
I’ve been making a similar version of these cookies since I was first diagnosed with Hashimoto’s and food allergies way back in 2011.
I recently updated these insanely delicious chocolate chip cookies, and I believe I’ve created the best version ever.
In fact, so many people have eaten this updated version & agree with me. The great thing about these chocolate chip cookies is that you can safely eat the dough while you’re making them because there are no raw eggs in them, so you can enjoy them two ways!
Chocolate Chip Cookies
INGREDIENTS
2 ½ cups almond flour
½ cup maple syrup
½ cup chocolate chips
½ cup avocado oil
3 tablespoons arrowroot flour
1 tablespoon vanilla
½ teaspoon salt
½ teaspoon baking soda
Optional: ½ cup chopped pecans
DIRECTIONS
preheat the oven to 350°.
Combine flours, salt, baking soda, chocolate chips & pecans in a large glass bowl.
Mix maple syrup, oil & vanilla in a large measuring cup.
Combine liquid into dry ingredients and stir well.
Using a medium cookie scoop, place scoops of dough on a parchment-lined cookie sheet. Spacing dough about 3” apart.
Wet the palm of your hand & gently press the cookie dough semi-flat. The cookies will still spread, so you want them to be a “thick” flat before putting them in the oven.
Bake 11-14 minutes. Watch carefully as almond flour will burn quickly.
Cool completely. Store at room temperature in a sealed container.