Gluten-free cookies that don’t taste like cardboard!
Makes 12 cookies.
1 cup of almond flour
2/3 cup of chocolate chips (I use Lily's)
1/4 cup of coconut oil at room temperature
1/3 cup of coconut sugar
2 tablespoons of potato starch
1 flax egg (1 tbsp flax seeds + 2 tbsp water)
1/4 teaspoon of vanilla extract
1/2 teaspoon baking powder
Pinch of salt
Preheat the oven to 350°F and line a baking sheet with parchment paper.
To make your flax egg, mix the flaxseed meal and water together. Set aside for 5 minutes until it becomes gooey.
Combine the coconut oil, coconut sugar, and vanilla extract.
Add in your almond flour, potato starch, baking powder, salt, and flax egg. Mix thoroughly. Once dough is formed add in chocolate chips!
Chill the dough in the refrigerator for 30 minutes.
Roll your dough into balls of 1 tablespoon each and place evenly on the baking sheet, repeat until done.
Bake for 12-14 minutes until the edges are golden brown.