What better way to follow-up a post on eating veggies than to give you my go-to recipe for gluten-free chocolate chip cookies?
- 2 1/2 C. Blanched Almond Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/2 C. Coconut Oil
- 1/2 C. Honey
- 1 tsp. Vanilla
- Handful of Chocolate Chips
- Combine dry ingredients in a large bowl. Stir together wet ingredients in a small bowl. Mix wet into dry with hand mixer. Using a cookie scoop, drop dough onto a baking sheet lined with parchment paper. Press balls flat.
- Bake at 350° for 7 – 10 minutes. Cool, serve and store in fridge. This makes around 22-24 cookies.
Depending on my mood, I may add a handful of walnuts, hemp seed, raisins, etc. This recipe is a great base recipe to adapt and change to your liking!
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As far as ingredients, I am purposely vague in my recipes giving you the freedom to use your favorite products. If you would like to know what my favorite products are, please visit the Favorite Ingredients post for that information.