Who doesn’t love an ooey gooey chocolate chip cookie? These turned out really well even though I was winging it. I used almond butter that I made myself with a touch of honey and cinnamon in it, but store bought should work fine. If you want a sweeter batter replace the coconut flour with brown sugar or use almond butter with honey in it.
Makes 12 cookies
1 Tbs of chia seeds
3 Tbs of warm water
1 cup of almond butter
1 tsp of vanilla extract
1 tsp baking soda
1/4 cup coconut flour
1/4 cup shredded unsweetened coconut
1 cup organic bittersweet chocolate chips
Preheat oven to 350F. In a measuring cup mix chia seeds and water. Let sit until gloopey. This is your egg replacement. In food processor add chia mixture, almond butter, vanilla and sprinkle evenly with baking soda, coconut flour and shredded coconut. The dough should be pretty stiff, if it is runny you need to add more coconut flour. Mix until combined. Poor mixture into large mixing bowl and fold in chocolate chips (I used my hands). Scoop batter onto cookie sheet with tablespoon measurer as your guide. This should yield about a dozen cookies. Flatten cookies slightly with a fork and cook for 10 to 12 minutes. I cooked mine for 12. They need to cool for a good ten minutes before you remove them from the cookie sheet so they set up. Enjoy!
mitybrain 