PALEO, GLUTEN-FREE, AND VEGAN CHOCOLATE CHUNK COOKIES
Here's the thing about chocolate chip cookies: when they're really, really good, you can't just have one.
So then you go into this mental super-awareness of eating all the cookies, and maybe feeling a little hyper from the sugar, and lethargic right after. Maybe you have feelings of regret arise from the butter, or wish you only had one of the halves you broke off instead of going back for another.
Listen. I think food rules are stupid but I get it completely if you go through this because I'VE BEEN THERE.
However, you won't have any of that nonsense with this recipe. I developed this to be an easy recipe that you can double, or triple, and modify as well. For example, want to use butter instead of coconut oil? Go for it. Feeling like peanut butter instead of almond butter? Try it out.
All of the ingredients used are good quality and loaded with fiber and healthy fats that won't leave you enflamed or agitated. Make a bunch, and enjoy them all well. They freeze well!
2 tbs coconut flour
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
3 tbs maple syrup
1 tsp vanilla
1/2 cup almond butter
3 tbs coconut oil, melted (feel free to use butter here if you aren’t vegan)
3 tbs chopped dark chocolate
Preheat oven to 350°.
Whisk together all of the dry ingredients until well combined. Add wet ingredients. If the dough is a little thick and tough to work with, add a splash of almond milk or water. Bake on a greased baking sheet or a parchment paper-lined sheet for 8-10 minutes or until golden. Enjoy!