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Anti-inflammatory Chewy Chocolate Chip Cookies

Course Dessert
Prep Time 45 minutes
Cook Time 12 minutes
Servings 20
Author Domenique Trupia

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.