(Adaptogenic, Paleo, Dairy-free) 

The search for the perfect chocolate chips cookie has always been a goal of mine. However I think I can say the search is over. This cookie is perfect: crumbly, but still gooey at the same time. Also nutrition is not sacrificed in its making. This cookie is full of healthy digestible carbs and filling fats!  This cookie is a dream come true! Enjoy :) 
Prep Time: 15 min
Cook Time: 15 min
Total time: 30 min 
Yield: 16 regular sized cookies 

INGREDIENTS

• 1 1/4 cup quinoa, almond or regular whole wheat flour 
• 3/4 cup coconut sugar 
• 1 scoop Great Lakes Ginseng powder 
• 1 tsp baking soda 
• 1/4 tsp salt 
• 6 tbsp coconut oil (melted, and slightly cooled)
• 6 tbsp almond butter 
• 1 egg (Use flax egg if vegan) 
• 1 cup chocolate chips (I used enjoy life chocolate chunks) 

DIRECTIONS 

1. Preheat oven to 350 F

2. Add dry ingredients together in medium bowl, then set aside.

3. In a larger bowl, mix together wet ingredients, once combined mix in dry ingredients. 

4. Once batter is combined, stir in chocolate chips

5. Roll dough into 8 large or 16 regular sized balls, and slightly flatten when placing on parchment lined baking sheet 

6. Bake for 11- 15 min until cookie is not longer wet looking. 

7. Let cool, and store in airtight container for 4 days!

 

#greatlakesginseng