Have your cookie and eat it too, or is that cake?... Anyway, this recipe is the perfect plus 1 for any holiday party. Packed with protein a la chickpea flour (because that seems to be a theme this month), chocolate chips (obvi), and healthy sweeteners like monk fruit extract and coconut nectar (also a theme this month), these classic chocolate chip cookies are sure to please all your holiday guests. (Even the picky ones.)
CLASSIC CHOCOLATE CHIP COOKIES
MAKES: 11-12 COOKIES
1 cup COLD chickpea flour (we keep ours in the freezer)
1/2 cup oat flour*
1 tsp. baking soda
1 tbsp. monk fruit powder
1/4 tsp. himalayan salt
1/4 cup coconut nectar
1/3 cup melted coconut oil
1 tsp. vanilla
1/3 cup dark chocolate chips
Preheat the oven to 350 degrees Fahrenheit and a line baking sheet with parchment paper. In a large mixing bowl, combine all ingredients. Mix well. Roll the dough into balls (about 1 - 2 tablespoons per cookie), drop on parchment paper, press down on the top of each ball of dough to flatten. Bake for 12 minutes or until edges turn golden brown. Let cool completely before removing from baking sheet. Store extras in an airtight plastic container or hoard them all to yourself. (No judgement.)
NOTES FOR THE NON-CHEF:
*To make your own oat flour, pulse 1 cup rolled oats in your high powered blender or food processor until you have a fine powder (about 2-3 minutes). Oats are inherently gluten-free but are often processed on the same equipment as wheat. To avoid cross-contamination or if you have Celiac disease, choose certified gluten-free oats.
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Always save room for dessert, always. <3
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