Light and Crispy Chocolate Chip Cookies
Cook time
Total time
Author: Paula Jacobus
Recipe type: Dessert
Cuisine: Gluten-free
Serves: 2 dozen
Ingredients
- ¼ cup brown sugar
- ¼ cup cane sugar
- 2-3 Tbsp raw honey
- ½ cup unsalted butter (melted)
- ⅓ cup virgin unrefined coconut oil (melted)
- ½ tsp unrefined sea salt
- ¼ (heaping) tsp almond extract
- 1 tsp Braggs Apple Cider Vinegar
- 1 tsp baking soda (aluminum free)
- 1 large organic pastured egg
- 1 cup raw almond meal (or 1 cup organic brown rice flour
- 1 cup organic bittersweet chocolate chips - 70% cacao (dark chocolate)*please use ALL ORGANIC INGREDIENTS if possible*
Instructions
- Preheat oven to 375 degrees and lightly grease two baking sheets with coconut oil or butter
- With a hand mixer beat sugars, honey, melted butter and coconut oil, vanilla, almond extract, apple cider vinegar and baking soda in large stainless or glass bowl until smooth.
- Add the egg. Beat together until mixed completed and smooth
- Mix in flour and chocolate chips
- Spoon by tablespoons onto cookie sheets 1½- 2 inches apart.
- Bake 10-12 minutes or until golden brown
- Cool before removing from cookie sheets.
Recipe by Angela Atkins at https://yourhealthunbound.com/light-and-crispy-chocolate-chip-cookies/