Paleo and Vegan Chocolate Chip Cookies
Servings 24 cookies
Ingredients
Dry Ingredients
- 2 + 2/3 cup almond flour
- 1/3 cup coconut flour
- 1/2 tbsp baking powder
- himalayan pink salt
Wet Ingredients
- 1/3 cup cashew butter
- 4 tbsp liquid coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla extract
Extras
- 2/3 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350.
- Combine almond flour, coconut flour, baking powder, and a little salt in a bowl. Mix well.
- Combine wet ingredients (cashew butter, coconut oil, maple syrup, and vanilla extract) in a separate bowl. Mix well.
- Slowly pour dry ingredients into the wet, mixing evenly.
- Add the chocolate chips
- Ball dough into 24 small cookies and place on non-stick baking sheets.
- Refrigerate for 15 minutes.
- Because these ingredients don't rise and spread, you'll want to flatten and shape them to your liking. (I usually just press them down a little with the palm of my hand to get that flat rounded shape.)
- Bake for 11-13 minutes. Don't look for that golden brown the way you normally would- these can overcook and dry out and you want them doughy.
- While still hot, sprinkle a little more salt on top.