Nothing beats a gooey chocolate chip cookie, but it’s even better when you don’t have to feel guilty about eating 4 in a row cause they are sooo good. I found this recipe from the Well Plated Site (Check it out! She’s got amazing stuff!) when I was looking for a good Gluten Free recipe, and boy did it not disappoint!!! As per usual I made some modifications cause thanks to Corona Virus there wasn’t an egg to be found in the country and going shopping is bloody horrendous right now, but mostly cause I like experimenting and hate following rules.
Thanks to the pectin properties in Flax and Chia seeds you are able to make a slimy glue substitute for your egg if need be with just tossing a little ground of either flax or chia in with some water and your good to go! Natural Pectin is great for detoxing the digestive tract and intestines as it actually attracts and grab toxins to it and pulls them out when you poop. (I know, I had to ruin a good recipe by talking about poop, but how does one resist when it is such an important part of the bodies function!)
- 2 tablespoons unsalted butter (Or coconut oil)
- 1/2 cup coconut sugar (Brown sugar works nicely, I also used honey)
- 1/4 cup almond butter (Peanut Butter)
- 1 large egg (1TBS of Flax or Chia with a TBS of Water)
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups almond flour
- 1/2 cup dark chocolate chips
- Flaky sea salt (as a sprinkle on top if you prefer to feel extra)
Mix your wet ingredients with your sugar until it is well blended then mix the flour in then the chocolate chips. You will have a sticky wet dough when it is all together. Roll a small spoonful into a ball then use a fork or your hands to flatten them slightly.
Bake for 10-12 minutes on 350F (or 175C) till the outside is golden and crispy.
Shout out to my Keto friends out there cause you all should love this since its main ingredients ground almonds (protein) and Butter/oil (Fat)!