Anti-inflammatory Chewy Chocolate Chip Cookies
Anti-inflammatory Chewy Chocolate Chip Cookies
Equipment
- 1 Mixing bowl
- 1 Baking large sheet
- 1 Parchment paper
Ingredients
Wet Ingredients
- 1/2 C Almond butter or Sunflower butter or Granola butter
- 1/4 C Coconut oil or avocado oil
- 1 Egg
- 1 tsp Pure vanilla extract
- 1/4 C Pure maple syrup
Dry Ingredients
- 1 3/4 C Almond flour or oat flour, gluten free
- 1/3 C Coconut sugar
- 1/2 tsp Baking soda
- 3/4 tsp Salt
Fold-ins
- 1/4-1/2 C Dark chocolate mini chips, I used Enjoy Life because they're dairy free
Instructions
- In a large mixing bowl combine all the wet ingredients until combined
- Add the dry ingredients into the wet ingredients and mix until combined
- Fold in the chocolate chips
- Cover the bowl and refrigerate 45 minutes or overnight
- Preheat oven to 350F
- Using a spoon scoop about 1 1/2 tbsp of cookie dough and roll into a ball between two spoons. Makes about 20 cookies
- Before baking gently flatten the tops of the cookies
- Bake for 12 minutes. Allow the cookies to cool completely to stiffen.
