Since I try to minimize flour from my diet, I have to get creative in the kitchen in baking traditional staples. Studies have shown that removing flour from your diet will boost your metabolism and decrease inflammation in your body. There also appears to be a correlation between refined foods (like flour) and diseases. Scientists are still working on studying this, but I am not willing to take any chances.That’s why I’m turning to flour-free recipes for some of my favorite cravings (because why not have a little fun while eating right?!)
Because chocolate chip cookies usually contain loads of flour, butter, and added sugar, I wanted to create something to get rid of all three of those ingredients, but still maintain the flavor and texture of a traditional cookie. These cookies are a lighter, healthier and guilt-free way of satisfying your next chocolate craving. Plus, they take less than 20 minutes to make!
1 cup almond butter - 1/4 cup organic maple syrup - 1 egg - 1/2 teaspoon baking soda - 1/2 teaspoon organic vanilla extract - 1/2 teaspoon sea salt - 1/4 cup vegan chocolate chips (the dark morsels from Enjoy Life rock)!
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
Whisk together the almond butter, maple syrup, egg, baking soda, vanilla extract, and sea salt until a smooth batter forms.
Fold in the chocolate chips evenly through the batter.
Drop 1.5 TBSP of batter per cookie onto the parchment paper, spaced evenly apart.
Bake for 10- 12 minutes. If you want them a little crispier, leave them in a little longer, but watch them. This recipe makes 12 cookies and they should come out with slightly browned bottoms.
Let the cookies cool for 15 minutes before enjoying! I also like to store these in the refrigerator to keep them a bit firmer. They are the perfect breakfast cookie to have with your morning coffee or tea!