Gluten Free Chocolate Chip Cookies (The SOFTEST EVER!)
Serving size: 12-14 cookies.
1/4 cup maple syrup
1/4 heaping cup melted coconut oil
1 tsp vanilla extract
1/2 cup creamy peanut butter
1 cup almond flour
1/4 tsp baking soda
2 Tbsp brown sugar
1/2 cup chocolate chips
Pinch of pink Himalayan salt
Preheat oven to 350 degrees.
In a high power blender or kitchen aid, add eggs, maple syrup, melted coconut oil, vanilla extract, and peanut butter. Mix on medium then high speed until well blended.
In a medium bowl combine almond flour, baking soda, brown sugar, and salt. Mix well.
Slowly pour dry ingredients into wet. Mix until well Blended on medium speed.
NOTE: this dough is runny! It’s supposed to be! Do NOT add more flour
Gently fold in chocolate chips. Mix on low until blended.
Spoon into 1 inch balls on a greased baking sheet.
Bake cookies for 10 minutes or until golden brown.