GF, DF, VEGAN CHOCOLATE CHIP COOKIES

These ‘healthy’ chocolate chip cookies have been a staple in our house for years. But recently made a huge resurgence when my children had to partake in multiple bake sales at school to raise money for projects, fundraising and trees for their new campus.

Signing up for a “healthy treat” can be hard, but I knew I had these up my sleeve. What I didn’t expect however is for the classroom group chat to explode with inquiries of “who made the chocolate chips cookies?” “those sold out so quickly!” “where can we find the recipe”. So as promised Mom friends I’m throwing this up on my website for all to enjoy - just promise you won’t take my secret weapon for bake sales.

Enjoy! And let me know what you think 😋

INGREDIENTS:

• 2 cups of almond flour

• 2 tablespoons of coconut flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 1/2 teaspoon of vanilla extract

• 1/2 cup of melted coconut oil

• 1/2 cup of maple syrup *We sometimes drop this measurement down to 1/4 cup for our personal preference

• 1/2 cup unsweetened chocolate chips

STEP 1:

Preheat your oven to 350 degrees.

STEP 2:

Combine all the dry ingredients in a medium mixing bowl. Almond flour, coconut flour, baking powder, salt and cinnamon

STEP 3:

Melt your coconut oil over low in a small saucepan.

STEP 4:

Add all the wet ingredients to the medium mixing bowl with the dry ingredients. Vanilla extract, melted coconut oil, and maple syrup. Mix well!

STEP 5:

Add your chocolate chips to the cookie dough mixture, and mix well for even distribution of chocolate chips.

Step 6:

Refrigerate your cookie dough mixture for 30 minutes to 1 hour.

Step 7:

Once your cookie dough has hardened a bit in the refrigerator, take it out and form into small rounds and put it on a cookie sheet.

Step 8:

Bake for 15-20 minutes at 350 degrees or until cookies are golden brown on the edges. They should be soft in the middle and have a nice slightly crispy edge.