CRISPY CHOCOLATE CHIP COOKIES , By .
Thin and crispy chocolate chip cookies made with almond butter, coconut sugar, chocolate chips and sea salt. Vegan, flourless, and SO yummy!
Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 18 Servings
• 1 cup (250g) almond butter (or nut/seed butter of choice)
• 1/2 cup (80g) coconut sugar
• 1/4 cup (30g) tapioca starch OR 2 flax eggs*
• 1/4 cup (60g) non-dairy milk**
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1/3 cup (60g) mini chocolate chips
• Preheat the oven to 350F.
• Whisk together the almond butter, coconut sugar, non-dairy milk or flax egg, and vanilla.
• Add the tapioca starch (if using), baking soda, and salt. Stir to combine.
• . . .
• . . .
Read More this full recipes at CRISPY CHOCOLATE CHIP COOKIES
Thin and crispy chocolate chip cookies made with almond butter, coconut sugar, chocolate chips and sea salt. Vegan, flourless, and SO yummy!
Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 18 Servings
INGREDIENTS:
• 1 cup (250g) almond butter (or nut/seed butter of choice)
• 1/2 cup (80g) coconut sugar
• 1/4 cup (30g) tapioca starch OR 2 flax eggs*
• 1/4 cup (60g) non-dairy milk**
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1/3 cup (60g) mini chocolate chips
INSTRUCTIONS:
• Preheat the oven to 350F.
• Whisk together the almond butter, coconut sugar, non-dairy milk or flax egg, and vanilla.
• Add the tapioca starch (if using), baking soda, and salt. Stir to combine.
• . . .
• . . .
Read More this full recipes at CRISPY CHOCOLATE CHIP COOKIES
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