|Almond Butter Chocolate Chip Cookies|
Thanks to my colleagues, I now have some real ginny-pigs. "These are experimental," I say. "Be brutally honest."
Almond Butter Chocolate Chip Cookies
3/4 cup gluten-free all-purpose flour (I used Gluten Free Pantry)
1/2 cup gluten-free oats
1 tbls arrowroot flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup coconut oil
3/4 cup almond butter (I used Barney's smooth almond butter, the best in my opinion. I've only seen it at Whole Foods)
1/2 cup organic cane sugar
2 tbls honey
3/4 cup chocolate chips (dairy/soy free)
Mix all dry ingredients together in a small mixing bowl. In a large mixing bowl, blend all of the wet ingredients. It's a tad tricky to blend all these as the coconut oil hardens and the honey is sticky but blend as much as you can :) Add half of the dry ingredients in and the chocolate chips stir well, then add the other half of the dry ingredients. Place spoonfuls of the dough on an un-greased cookie sheet. Bake at 350 degrees for about 9 minutes.
Yields 15-18 cookies.
Enjoy... with Hazelnut Milk ;)