Best chocolate Chunk Cookies

1 T. flax meal
3 T. water
2 c. almond meal
1/2 c. brown rice flour (not compliant)
1 t. sea salt
1 t. baking soda
1/2 c. pure maple syrup
2 t. vanilla
1/3 c. coconut oil, melted
1 c. dairy free chocolate chunks or dark chocolate

375 line a baking sheet with parchment.  make flax egg (flax meal and water) and set aside for 10 min. 
whisk together the flour, salt and baking soda in a med size bowl.  combine the maple syrup, vanilla, and flax egg in a large bowl.  begin to pour the flour mix into the bowl of liquids a little at a time.  stirring as you go.  when it is all incorporated pour in the coconut oil and chocolate chops and give it a few more stirs. 

use a Tablespoon to drop the dough onto the prepared sheet.  these cookies don't spread much so you can put them close together.  bake the cookies for 10 min.  then check on them.  they should be slightly brown on top and still feel a little bit doughy.  don't overcook.  after cooled they'll harden a bit.  store them refrigerated in an airtight container for up to 1 week or freeze for even longer. 

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