This cookie is perfect for those who have special food sensitives. There is no gluten, dairy or eggs in this recipe. This cookie is not just a dessert treat, it can give you plenty of energy for an on-the-go lifestyle.
Using a better ingredient is how you can enjoy your cookie and eat it too. This recipe makes a large batch so you can enjoy one bit of your afternoon in the kitchen and have a cookie a day for an entire month! Or, if you have a big family, this batch can last a full week.
It really is all about the ingredients you use!
Chocolate Chip Cookies
4 cups almond flour – I use Costco’s California Blanched Almond Meal
2 cups Tapioca starch – I use Bob’s Red Mill
1 cup maple syrup – Costco offers a great size/value
1/4 cup aquafaba – canned or jarred organic garbanzo bean juice
1 tsp baking powder – optional – replace with 1.5 tsp guar gum
1/2 tsp baking soda – optional
1 tsp ground vanilla bean – or even more if you really like the vanilla
1 tsp Pink Salt
Bag of dark chocolate chips – like Ghirardelli without dairy (this is the only processed sugar in this cookie)
Preheat oven to 350º. Line a cookie sheet with parchment paper.
Mix everything together really well. Then drop even amounts of cookie dough onto the prepared cookie sheet. Bake until golden brown. Check on them when you can smell them. – Wet spoon in between each dough drop to help from the cookie dough sticking to the spoon.
You can also under cook them by 5-10 min depending on your oven, let them cool and freeze. Then you can take them out, bake until golden and enjoy!