Ohhhh cookies. Who doesn’t love a dang good cookie??

I actually eat cookies for breakfast on occasion. Yes I do! They’re specific cookies I make for breakfast though,
not oreos or shortbreads.

But enough about breakfast cookies! Today we’re talking actual, sweet treat type cookies.

I fully believe in living the 80/20 rule with nutrition. 80% of the time,
be 100% on your game and only fill your body with the absolute best food you can.
20% of the time, let it go a bit. Have a cookie.

Luckily, I have some tricks up my sleeve for making indulgent foods
a little more supportive of our wellbeing and even when I’m living the experience of the 20%…I’m still nourishing
my body and it’s health.

If you want a yummy cookie that isn’t full of nutrient void processed sugar or rancid oils,
look no further than this chocolate chip cookie! This is a recipe adapted from fooduzzi.

It’s gluten free, sugar free and vegan if you want it to be.

Indulge, enjoy and be well!

Gluten Free Chocolate Chip Almond Cookies

Prep Time 20-30 mins      Cook Time: 11-15 mins    Yield: 10ish cookies

You’ll Need…

• 1 and 1/2 cups almond flour (make sure to break up the chunks)
  
• 3 Tbsp. coconut flour
  
• 3/4 tsp. baking soda
  
• pinch of sea or himalayan salt
  
• 2 Tbsp. melted coconut oil (make sure it isn’t hot)
  
• 3 Tbsp. almond butter (or your favorite nut/seed butter but almonds and chocolate go so well together!)
  
• ¼ cup + 2 Tbsp. traditional maple syrup
  
• 1 tsp pure vanilla extract
  
• A handful or so of dark chocolate chips (use a vegan brand if needed)
  
• almond slivers to top
  
• coarse salt to top (optional) 

Directions

1. Preheat the oven to 350 degrees F.
   
2. Add almond flour, coconut flour, baking soda, and salt to a large bowl and whisk to combine,
   making sure to remove any large lumps of almond flour.
   
3. In a small bowl, add melted coconut oil, almond butter, maple syrup, and vanilla, and mix to combine.
   
4. Add your wet ingredients to your dry, and mix. When it’s almost combined, add in the chocolate chips. The batter will be thick.
   
5. Measure out 2 Tbsp. of dough, and shape it into a thick, flat circle. The cookies won’t spread,
   so be sure to shape them how you want them to look.
   
6. Press a few almond slivers into the tops of each cookie. These give such a lovely crunch and toasty flavour!
   
7. Place the cookies onto a baking sheet
   (I like using silicone mats to prevent sticking and as a healthier alternative to non-stick bakeware)
   then put the sheet in the freezer for 10 minutes.
   
8. Remove the baking sheet from the freezer and bake for 11-15 minutes, until slightly golden brown.
   The timing will greatly depend on the heat of your oven. 
   
9. Sprinkle with coarse salt, if desired, immediately after removing from the oven so that the salt sticks.
   
10. Allow cookies to cool for about 5 minutes on the baking sheet.
    Move them to a cooling rack to cool completely. Store at room temperature.

xo Kate