Recipes

CHOCOLATE CHUNK COOKIES WITH FLAKEY SEA SALT .

Ingredients:

1 cup of almond flour (you can use store bought, or blend raw almonds in your high speed blender to make flour)
1/4 cup coconut flour
1 tsp baking soda
1/4 tsp sea salt
6 tbsp softened (not melted!) coconut oil or ghee butter (I used ghee butter, but use coconut oil if vegan)
1/2 cup coconut sugar
1 1/2 tbsp maple syrup
1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 10 minutes)
6 tbsp creamy almond butter (make sure it’s not super liquidy)
1 1/2 tsp Simply Organic madagascar vanilla extract
1/2-1 cup dark chocolate chunks (simply cut up a dark chocolate bar into medium sized chunks)

Directions:

First off, preheat your oven to 350 degrees F. Next, mix together your dry ingredients: almond flour, coconut flour, baking soda, and sea salt until everything is evenly distributed.

After your dry ingredients are squared away, place softened ghee butter or coconut oil into a large bowl with the coconut sugar. Using a hand blender, whip together the butter/oil and sugar. Next, add the maple syrup, vanilla extract and almond butter (make sure the almond butter isn’t super liquidy (simply mix it up if it’s a new jar). Blend together until combined.

Next, slowly mix in your flax egg (1 tbsp ground flaxseed mixed with 3 tbsp of water, let to sit for at least 10 minutes until gelatinous). After all of the wet ingredients have been combined, slowly add in your dry mixture until wet and dry ingredients are all mixed together. Finally, fold in the chocolate chunks using a spoon.
Let the dough sit in the fridge for an hour to harden up a bit. On a parchment lined baking sheet, scoop out cookie sized balls. You can make smaller or larger cookies, that is up to you! Just make sure you space these cookies out enough because unlike a lot of paleo cookie recipe, these will expand while baking. Bake for 11-15 minutes, I usually find 12 or 13 does the trick. Remove and immediately top each cookie with flakey sea salt.

By : adeline waugh