Easy Chocolate Chip Cookies

 
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INGREDIENTS

  • 1 cup almond meal

  • 2 TBSP coconut flour

  • Pinch of sea salt

  • 1/2 TSP of baking powder

  • 1 TBSP coconut sugar

  • 1/2 cup chocolate chips of your choice (I use 90% cacao)

  • 1 TSP vanilla essence

  • 1 TSP cinnamon

  • 2 TBSP coconut oil

  • 1 TBSP honey

  • 1 TBSP maple syrup

  • 1 egg

  • 3-5 TBSP of almond milk

METHOD

  1. Preheat oven to 180degrees Celsius and cover a baking tray with parchment paper.

  2. Combine dry ingredients in a bowl and mix very well. Make a well in the centre.

  3. Add wet ingredients to the centre of the dry ingredients, and mix to form a big ball.

  4. Roll little balls using 1 TBSP of the mixture at a time and place on baking tray. Push balls down to a cookie shape.

  5. For soft cookies, refrigerate until cold (otherwise, just bake right away).

  6. Bake 7 minutes. Remove from oven when they’re still a little undercooked, then it’s important to let cool 10 minutes before removing from the tray, as they’ll continue to cook while cooling.

  7. For softer cookies, store in a lidded plastic container. For crispier cookies, store in a lidded glass container.

Amanda Lupica