Makes roughly 10-14 cookies
- 1/4 cup coconut oil, softened
- 1/4 cup of smooth nut butter, almond or cashew butter
- 3 tablespoons of pure maple syrup
- 3 tablespoons pure maple sugar or coconut sugar
- 1/2 tablespoon pure vanilla extract
- 1 flaxseed egg (a flaxseed egg is 1 tablespoon ground flaxseed (not flaxseed meal) and 3 tablespoons warm-hot water)
- 1 1/4 cup blanched almond flour
- 1/4 cup arrowroot flour or tapioca
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- ¾ cup dark chocolate chips (I use Lilly’s, they are made with Stevia)
Line a baking sheet with aluminum foil. Set aside
In a medium mixing bowl. whisk together the almond and arrowroot flours, baking soda, and salt, and set aside.
In a separate bowl with an electric mixer or whisk, cream together the nut butter and coconut oil until smooth, then add the maple syrup, maple sugar, and vanilla, continue to mix until very smooth. I just do this by hand.
Combine the flaxseeds with the water. Refrigerate for 10 minutes before using. After the 10 minutes add to mixture and continue to whisk (or beat on low) or by hand until fully combined.
Slowly mix in the flour mixture (with a spoon) until a sticky cookie dough forms. Fold in the chocolate chips, chill the mixture in the fridge for 10-15 minutes. This is important step so the chips do not melt!
Use a medium cookie scoop or a spoon to take out the dough and use your hands to form a doughballs about an inch in diameter.
Place on a baking sheet about an inch apart.
Chill in the refrigerator for 30 minutes and enjoy!!
Using cashew is better because it’s creamier.
Since this recipe is not cooked, I use a flaxseed egg. Why the flaxseed egg? The basic ratio is one tablespoon of flax seeds and three tablespoons of water to replace one egg. There is some controversy about eating raw cookie dough. I think this is safe since we aren’t using a chicken egg, grain flour and sugar.
Always keep refrigerated.