Chocolate Chip Cookies 

INGREDIENTS:

1 1/2 cups almond flour*

2 Tablespoons melted vegan butter

1/4 cup maple syrup

1/2 teaspoon baking soda

1/3 cup chopped pecans

1/3 cup chocolate chips

Pinch of salt

DIRECTIONS:

1. Combine all dry ingredients in a bowl, then add in wet ingredients stirring until a cookie dough texture is achieved

2. Form into a ball, the freeze for about half an hour or until the dough is cold.

3. Once the dough is chilled preheat the oven to 325 F degrees.

4. Line an oven tray with parchment paper and form tablespoon size balls of dough, I find using a melon scooper works really well.

5. Place them on the tray giving them enough space for them to spread.

6. With the palm of your hand or the bottom of a glass gently press them down to form flat discs.

7. Bake them for 12 minutes

8. Take them out and let them cool on the baking tray for several minutes before touching to allow them to firm up.

(I made the almond flour blending blanched almonds in a coffee bean grinder or you can use a blender as well if you the container for making flour)

SUBSTITUTES: The almond flour can be substituted with oat flour, the maple syrup can be substituted for date syrup agave or liquid sweetener of choice. Pecans can be substituted with walnuts or omitted altogether, vegan butter can be substituted with coconut oil.