Chocolate Chip Cookies
- 2 Cups Almond Flour
- 1/2 Cup Brown Rice Flour
- 1 T Ground Flax
- 3 T water
- 1/2 Cup Coconut Oil
- 1/2 Cup Honey (can use maple syrup to make vegan)
- 1/4 Cup Coconut Sugar (optional)
- 1/2 tsp Sea Salt
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 1 Cup Dark Chocolate Chips
- To make: Preheat oven to 375
In a small bowl combine the flax and water and stir. Set aside, will firm up in a few minutes.
In a medium bowl combine the almond flour, brown rice flower, baking soda, salt and coconut sugar (if using). Stir these ingredients until well incorporated.
In a small sauce pan combine the honey and the coconut oil, warm slightly, just until oil is melted and honey barely heats, add vanilla.
In a large bowl pour honey/oil mixture into bowl and combine with the flax egg, stir. Slowly add a cup of the flour mixture in and stir, continue adding flour mixture and stir until all incorporated. Add Chocolate Chips and fold in.
Put the dough in the fridge for a half hour (this is not a must, you can spoon the dough out right away if you want, but putting it in the fridge makes this easier to work with, and it also does something magic to the texture the longer it sits in the fridge. The dough rolls into balls easily and again, it does something to the consistency of the cookie).
Spoon out desired cookie size on a baking sheet either lined with parchment paper or covered with coconut or avocado oil. Bake for 8-12 min depending on size of cookies and your oven. I would check at 8 min and then leave in until desired brownness. Remove from oven and allow to sit on cookie dish for several minutes. The cookies will be very soft once they come out of the oven, but if you let them sit for a few minutes, they will begin to firm up. Eat right away or store in an airtight container for a few days if they last that long. If you make extra you can store in the fridge or freeze and grab and go.