We love cookies. Finding alternative cookies we can eat that also taste good is a bit more challenging. Luckily, I found this recipe on the back of Bob’s Red Mill Almond flour. With a few alterations, it is the perfect chocolate chip cookie alternative.[wpurp-searchable-recipe] – – Coconut Oil room temperature (54g. You may want to increase this to 1/3 of a cup if you like your baked goods a bit more chewy. ), Maple Syrup (80g), Egg room temperature (50g), Egg Whites room temperature (40g), Vanilla Extract, Natural Almond Flour (336g), Baking Soda, Sea Salt, Red and Green M&Ms (or more!), Red and Green M&Ms (or more!), Preheat oven to 375°F. Line two baking sheets with parchment paper.; Combine almond meal, baking soda and sea salt and set aside.; Mix room temperature coconut oil and maple syrup in a mixer until creamy but not fully incorporated. Add room-temperature whole egg, egg whites and vanilla extracts until fully mixed.; Slowly add dry ingredients to egg mixture and mix briefly. Add M&Ms and mix until well combined.; Place large rounded tablespoons (about 18g per cookie) onto prepared baking sheets, about 1 inch apart. ; Place in oven. NOTE: after about 3-4 minutes take them out and use the bottom of a glass to flatter. If you try to flatten before the cookies will just stick to the glass. ; Bake until set and golden, about 12- 15 minutes.; – Thought we made these for the Christmas holiday, you can easily add chocolate chips or regular M&Ms and eat any time of year.[/wpurp-searchable-recipe]
Gluten and Dairy Free Chocolate Chip Cookies
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