Although there are no eggs or butter, they still possess the moist, light, gooey qualities we all crave in a cookie (unless of course, you’re into the crispy variety…please adapt the recipe to your liking).
Prep Time5 minutesmins
Cook Time12 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Servings: 5servings
Calories: 332kcal
Author: Lauren Bossi
Ingredients
1/3cupof coconut flour
1/4cupof coconut oil
1/4cupof pure maple syrup
2flax eggs (3 T ground flax + 4-5 T water)
1/4cupof pb or almond butter (can omit if desired)
1teaspoonof vanilla extract
1/4teaspoonof salt
1/3cupof dairy free chocolate chips
Instructions
Preheat overn to 350 degrees F. Combine flax and water to create flax eggs if not done already. Set aside to let gel for 5min.
Add all dry ingredients into a bowl and mix (excluding chocolate chips). Next, add all wet ingredients including flax eggs to dry ingredients and combine until dough is formed. Fold in chocolate chips.
Roll into 10-12 balls, place on a baking sheet and flatten to desired thickness (these will not flatten on their own in the oven). *The thicker your cookies are, the longer they will need in the oven.
Bake cookies for 12-15 minutes or until golden brown crust forms on the outer layer. Let cool completely before eating (otherwise they will fall apart easily).