Paleo, gluten-free, sugar free, 100% Chocolate Chip Cookies: Yield: 24 Cookies
Ingredients:
-1 cup organic, gluten free almond flour
-1⁄2 cup organic, gluten free rice flour
-1⁄4 cup organic, coconut flour
-1 tsp baking soda
-1/4 tsp all natural salt
-1/4 cup organic coconut oil or organic ghee clarified butter, room temperature.
-1/4 cup organic, gluten free almond butter
-1 large organic egg
-1 very ripe organic banana (about 1⁄2 cup)
-1 tsp organic vanilla extract
-1⁄2 cup gluten-free, vegan non sweet 100% chocolate chip.
-Flaky sea salt, for garnish (optional)
Directions:
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, rice flour, coconut flour, baking soda, and salt and set aside.
In the bowl of a stand mixer fitted with a paddle attachment add banana, almond butter and coconut oil (or ghee) Blend on medium/med high speed until well creamed and the mixture looks like cake batter (about 10 minutes). Then add egg and vanilla, mix until well combined. Turn mixer to lowest speed and quickly add all of the flour mixture. Continue to mix just until the ingredients are combined, then add chocolate chips and turn off the mixer.
Refrigerate mixture for at least 30 minutes before scooping tablespoonfuls of batter and placing evenly across the prepared baking sheet, the cookies will spread when they bake. Sprinkle lightly with flaky sea salt if you like and transfer baking sheet to the center rack of the pre-heated oven, bake until edges are golden about 13 to 15 minutes. When baked, the cookies will be very soft and difficult to handle, allow to cool completely before attempting to remove from the baking sheet.
Ingredients:
-1 cup organic, gluten free almond flour
-1⁄2 cup organic, gluten free rice flour
-1⁄4 cup organic, coconut flour
-1 tsp baking soda
-1/4 tsp all natural salt
-1/4 cup organic coconut oil or organic ghee clarified butter, room temperature.
-1/4 cup organic, gluten free almond butter
-1 large organic egg
-1 very ripe organic banana (about 1⁄2 cup)
-1 tsp organic vanilla extract
-1⁄2 cup gluten-free, vegan non sweet 100% chocolate chip.
-Flaky sea salt, for garnish (optional)
Directions:
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, rice flour, coconut flour, baking soda, and salt and set aside.
In the bowl of a stand mixer fitted with a paddle attachment add banana, almond butter and coconut oil (or ghee) Blend on medium/med high speed until well creamed and the mixture looks like cake batter (about 10 minutes). Then add egg and vanilla, mix until well combined. Turn mixer to lowest speed and quickly add all of the flour mixture. Continue to mix just until the ingredients are combined, then add chocolate chips and turn off the mixer.
Refrigerate mixture for at least 30 minutes before scooping tablespoonfuls of batter and placing evenly across the prepared baking sheet, the cookies will spread when they bake. Sprinkle lightly with flaky sea salt if you like and transfer baking sheet to the center rack of the pre-heated oven, bake until edges are golden about 13 to 15 minutes. When baked, the cookies will be very soft and difficult to handle, allow to cool completely before attempting to remove from the baking sheet.
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