Let’s go back to when we were little…
Who didn’t LOVE them, chewy, buttery chocolate chip cookies!
Now that we’re older and a little wiser… we’re going to do it differently. With this renewed recipe we still honor our beloved chocolate chip cookie, but with a responsible and healthy twist.
Did I lose you at “responsible”?
Keep reading, you sweet tooth you. Healthy and responsible doesn’t have to be boring.
In this case, it’s
*Chewy & delicious
*Super Fast & Easy
*With a taste that’s just on the bliss point.
This is that perfect balance between salty and sweet that big companies, like that of Peanut Butter, aim for.
What does that do? The bliss point makes you want another one and another one… aand, just one more.
In this case, you can totally do that! Go ahead and Enjoy, with moderation of course, but 100% guilt free.
Your new favorite cookie is free of Gluten, Dairy, Refined Sugar, and Eggs. And if you omit the Ghee, it’s Vegan too.
This simple 5 step chocolate chip cookie recipe gives you a delicious classic treat that takes you right back to those sweet memories of your childhood.
WHAT (11-13 cookies)
2 tablespoons ground flaxseed
½ cup almond milk
1 teaspoon vanilla
1 tablespoon ghee – melted (omit if Vegan)
¼ cup coconut oil – melted
1 cup gluten free oats
½ cup almond flour
1 teaspoon cinnamon
1 teaspoon Allspice
½ teaspoon sea salt
½ cup dark chocolate chips
Make 2 flax eggs:
Preheat the oven to 425ºF / 220°C
Combine 2 tablespoons of ground flaxseed with 6 tablespoons of water, allow to sit for 5-10 minutes.
In a mixing bowl: Mix the 2 flax eggs with all of the wet ingredients.
In another mixing bowl: Mix all of the dry ingredients.
Combine the dry and wet ingredients.
Lay a sheet with parchment paper. With 2 spoons, spoon the mixture on the parchment paper covered sheet.
Bake for 15 minutes. Enjoy!
Enjoy the chocolate chip cookies warm and fresh out of the oven. Or store in airtight container and save in your refrigerator or freezer.