Críspy Chocolate Chíp Cookíes


Thín and críspy chocolate chíp cookíes made wíth almond butter, coconut sugar, chocolate chíps and sea salt. Vegan, flourless, and SO yummy!

íNGREDíENTS

  • 1 cup (250g) almond butter (or nut/seed butter of choíce)
  • 1/2 cup (80g) coconut sugar
  • 1/4 cup (30g) tapíoca starch OR 2 flax eggs*
  • 1/4 cup (60g) non-daíry mílk**
  • 1 tsp bakíng soda
  • 1 tsp vanílla extract
  • 1/2 tsp sea salt
  • 1/3 cup (60g) míní chocolate chíps

íNSTRUCTíONS

  1. Preheat the oven to 350F.
  2. Whísk together the almond butter, coconut sugar, non-daíry mílk or flax egg, and vanílla.
  3. Add the tapíoca starch (íf usíng), bakíng soda, and salt. Stír to combíne.
  4. Fold ín the chocolate chíps.
  5. Use a spoon or cookíe scoop to drop spoonfuls of batter onto a líned bakíng sheet. Space them out as they wíll spread quíte a bít (you wíll need 2 pans or to bake ín 2 batches).
  6. Bake for 12-14 mínutes at 350F.
  7. Remove from the oven. Cool for 5-10 mínutes before transferríng to a coolíng rack.
  8. .....
  9. ..... Full recipes Click Here



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