These almond flour chocolate chip cookies have that lovely doughy and soft texture. They're also grain free, refined sugar free, vegan, and have the most wonderful chocolate chip cookie flavor. The ingredients are still whole and nutritious, but they don't lack that sweet taste that we're all craving from dessert. They require such minimal ingredients and can even be made in one bowl.

Recipe

Ingredients

• 3 tablespoon coconut oil

• 1/4 cup cashew butter

• 5 tablespoons maple syrup

• 2 tsp vanilla extract

• 1 flax egg (1 tablespoon flax meal mixed with 3 tablespoons water, or use 1 egg if not vegan)

• 2 cups fine almond flour

• 1/2 tsp baking soda

• 1/4 tsp sea salt

• 1/3 cup mini chocolate chips

How To

1. Preheat oven to 350 degrees Fahrenheit.

2. In large mixing bowl, add almond flour, baking soda, and salt. Mix well until combined.

3. Combine un-melted coconut oil, maple syrup, and cashew butter in a microwave safe bowl or saucepan.

4. Heat the oil, syrup, and cashew butter until melted in microwave or on stovetop. Stir frequently! While mixture is heating, make your flax egg by mixing 1 tablespoon flax meal with 3 tablespoons water. Let gel for 5 minutes.

5. Remove mixture from stove and add to the large mixing bowl with the dry ingredients. Mix in vanilla and the flax egg.

6. Fold in mini chocolate chips.

7. Let the dough chill for at least 20 minutes. This is crucial to get the perfect bake!

8. Roll into 1-inch balls and slightly flatten (cookies will not spread out in oven).

9. Bake for about 10 minutes until slightly golden. Enjoy!