Chewy, sweet, chocolatey, crunchy on the edges and chewy on the inside. These cookies have all of these wonderful characteristics and more. I put some maple sugar in them for a little bit of a twist on the traditional chocolate chip cookie.
- 1 1/2 cups blanched almond flour
- 1/2 cup cashew flour**
- 2 tbsp maple sugar
- 3 tbsp arrowroot powder
- 1 tsp baking powder
- pinch sea salt
- 1/2 cup coconut nectar
- 1/4 cup coconut oil (warmed to liquid)
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips
- Mix the first six ingredients together in a medium mixing bowl
- Stir the coconut nectar, coconut oil and vanilla together in a small bowl
- Combine the wet and dry ingredients together. Add the chocolate chips last
- Bake at 350 for 8 to 10 minutes. Wait about 10 minutes for the cookies to cool. (they fall apart right out of the oven) Enjoy!
** to make cashew flour: blend raw cashews in a high powered blender for a couple seconds or until the nuts turn to powder.
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