Chocolate Chip Cookies
No one can resist the classic chocolate chip cookie! While grandma made the best chocolate chip cookies, these ones are a healthier version. This recipe is grain-free, gluten-free, nut-free and vegan so you can enjoy them and feel guilt free!
Servings: 12 cookies
Ingredients
- ½ cup coconut flour
- ¼ cup tapioca starch
- 1 tsp baking soda
- ¾ cup coconut sugar
- 2 tbsp maple syrup
- ¼ cup sunflower butter (or almond butter if not nut-free)
- ¼ cup + 2 tbsp coconut oil, softened
- 1 tbsp flaxseed meal
- 3 tbsp water
- 1 tsp vanilla extract
- ½ cup vegan & paleo chocolate chips (regular chocolate chips are fine too)
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees. Line a baking tray with parchment paper and set it aside
- Combine the flaxseed meal and the water in a small dish and set aside for five minutes. This is the egg replacement and as it sits it will start to thicken
- In a large mixing bowl, add the coconut flour, tapioca starch, baking soda, and coconut sugar and mix. Once mixed, add the remaining ingredients and mix well
- Scoop out 12 cookies with the dough and place them on the baking tray. Place the tray in the refrigerator for about five minutes to allow the cookies to slightly harden. Once they have cooled slightly, place in the oven and bake for 15-20 minutes or until golden brown
- Allow the cookies to cool completely and then enjoy!