I was in the mood for chocolate chip cookies tonight, so I thought I would borrow my chocolate chip, ginger cookie recipe and change it up a bit. I only had one egg and was low on sugar so I took a chance on it working out with just one egg. What happened was, it made a crunchier cookie! We couldn’t wait till they where cold so we ate them warm and they were really yummy!!
Nice light crunch on the outside and soft in the middle.
1/2 cup Almond Butter
3 tbsp Maple Syrup
1 tbsp Coconut Oil
1 med org Egg
1 tsp Vanilla
1/4 cup Coconut Flour
1 tsp Baking Soda
1/4 tsp Sea Salt
1/2 cup Chocolate Chips
Pecan halves, for garnish
In a bowl, add Almond Butter, Coconut oil, Egg, Maple Syrop, Vanilla, and mix well. Fold in Flour, Baking Soda and Salt. It will become a thick Paste. Add Chocolate chips and stir till blended evenly.
Preheat oven to 350F. Grease cookie sheets with Coconut oil.
Using a tbsp measure, scoop dough and scrape off excess. Remove with a small spatula or knife, and roll into a ball. Place on cookie sheet. Repeat, leaving a couple inches between. With a fork, dip it in water and flatten out, (this will keep it from sticking to the fork). Decorate with pecans on top.
Bake at 350F for 14 – 15 min
Let cool on sheet and remove with a spatula.
Makes up to 24 depending on size.