Cookies: Twisted Chocolate Chips Cookies Gluten Free PRINT
Classic Gluten-Free, Dairy-Free, & Egg-Free Chocolate Chip Cookies
|½||cup room temperature coconut oil|
|½||cup honey OR agave OR maple syrup|
|½||a medium-sized avocado (approximately ¼ cup)|
|2||tsp vanilla extract|
|1½||cups almond flour|
|¾||cup arrowroot flour|
|2||tsp baking powder|
|1||tsp baking soda|
|½||tsp sea salt|
|¾||cup dairy-free chocolate chips|
Preheat oven to 350 degrees. Line a cookie sheet with parchment or a silpat.
In a large bowl, cream together the coconut oil and the sweetener. Puree avocado. Add avocado and vanilla to oil and sweetener. Combine until well mixed.
In a medium-sized bowl combine almond flour, arrowroot flour, baking powder and soda, and sea salt. Stir dry ingredients into wet ingredients. Stir in chocolate chips.
Drop by tablespoons onto prepared cookie sheet and bake at 350 degrees for 10-12 minutes.
Let cool for a couple of minutes and then remove to a wire rack to cool completely.