(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
- 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)
Preheat oven to 350 F
Add dry ingredients together in medium bowl, then set aside.
In a larger bowl, mix together wet ingredients, once combined mix in dry ingredients.
Once batter is combined, stir in chocolate chips
Roll dough into 8 large or 16 regular sized balls, and slightly flatten when placing on parchment lined baking sheet
Bake for 11- 15 min until cookie is not longer wet looking.
Let cool, and store in airtight container for 4 days!