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These cookies are so deliciously ooey and gooey inside and crunchy on the outside, you won’t believe it’s gluten free!
They are soft to handle, so it’s best to keep them in the freezer, they defrost very quickly!
Ingredients:
3 cups almond flour
1 tsp baking soda
3/4 tsp Himalayan salt
3/4 cup avocado oil
1 T vanilla extract
3/4 cup organic cane sugar or coconut sugar
Mixed with 1/4 cup honey or maple syrup (less if you don’t want it so sweet) to form a brown sugar mixture
1/4 cup coconut sugar
1/4 cup filtered water
1 cup non dairy rice milk chocolate chips
Directions:
Preheat the oven to 350 degrees. Line two non-toxic baking sheets with unbleached parchment paper. Set aside.
Mix the dry ingredients first, then add the sugars and the rest of the ingredients. Use a cookie scoop to form balls and plop them onto the cookie sheet.
Bake in the preheated oven for 12-15 minutes. When you take them out they will be very soft! Let them harden for 10 minutes at least before handling. Freezes very well. Stack them in a dish with parchment paper between each layer so they don’t stick together! Enjoy!
Until next time,
Libby
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