Chocolate chips galore. The ratio of chocolate chips to dough is up to you!
Nothing beats a warm chocolate chip cookie. These cookies are grain-free and refined sugar free. Sink your teeth into these chewy bites of goodness. The ratio of chocolate chips to dough is up to you. I always top with more chocolate chips to seal the deal.
The cassava flour and almond butter make for a very satisfying cookie. They are packed with chocolate chips and finished off with flakey salt.
Make a dozen small cookies are a few very large cookies. You'll know when they are finished because they will be golden and slightly firm to the touch. They are best straight out of the oven.
1/2 cup creamy almond butter
1/4 cup maple syrup
2 Tbsp coconut sugar
1 tsp vanilla extract
1 tsp baking powder
1/4 cup almond milk
1/4 cup + 1 Tbsp cassava flour
1 1/2 Tbsp tapioca flour
Lots of chocolate chips
Preheat the oven to 350°F.
In a mixing bowl, combine almond butter, maple syrup, almond milk and vanilla extract.
Gradually add in coconut sugar, baking powder, cassava flour and tapioca flour.
The batter should be thick and be able to form together into a ball. Add more flour or liquid as needed.
Fold in chocolate chips!
Line a baking sheet with parchment paper and lightly oil (I used avocado oil).
Form 10 - 15 cookies of desired size. Press down to flatten.
Bake for 18-20 minutes or until slightly golden.
Sprinkle with flakey salt right when they come out of the oven.
Dunk in almond milk and enjoy!
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