Recipe & Image by Melissa
Ingredients:
Dry Ingredients
- 3/4 cup brown rice flour
- 3/4 cup chickpea flour
- 1/2 cup arrowroot flour/starch can sub tapioca starch
- 1/2 cup coconut sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 cup chocolate chips
Wet Ingredients
- 1 chia egg
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 3 tbsp peanut butter (or nut butter of your choice)
Directions:
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Preheat the oven to 350 degrees.
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Mix all dry ingredients in one bowl, and wet ingredients in another bowl. Allow about 5 minutes for your chia egg to set.
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On a parchment lined cookie sheet, place 1-2 tbsp of cookie dough per cookie, spacing them 1-1.5 inches apart.
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OPTIONAL: If you want to fill the cookies with peanut butter (which is super delicious) make your cookie’s into balls, and press into the middle with your thumb. Fill this space with a dollop of peanut butter (or nut butter of your choice). Leave approximately tbsp of cookie dough for the end, roll these into little balls and flatten out to cover the tops of the cookies so no peanut butter is leaking. Note that this will add approximately 5 minutes to your bake time, as the cookies will be thicker and require more time for heating.
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Place cookies in the oven, and set timer for 15 minutes. Check your cookies, and if they are browning around the outside they should be done! If they are still extremely soft, and not browning, leave them in for another 5 or so minutes.
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Let cool, and enjoy with a glass of almond milk!
