Crispy Chocolate Chip Cookies

INGREDIENTS

1 cup (250g) almond butter (or nut/seed butter of choice)

1/2 cup (80g) coconut sugar

1/4 cup (30g) tapioca starch OR 2 flax eggs*

1/4 cup (60g) non-dairy milk**

1 tsp baking soda

1 tsp vanilla extract

1/2 tsp sea salt

1/3 cup (60g) mini chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350F.

2. Whisk together the almond butter, coconut sugar, non-dairy milk or flax egg, and vanilla.

3. Add the tapioca starch (if using), baking soda, and salt. Stir to combine.Fold in the chocolate chips.

4. Use a spoon or cookie scoop to drop spoonfuls of batter onto a lined baking sheet. Space them out as they will spread quite a bit (you will need 2 pans or to bake in 2 batches).

5. Bake for 12-14 minutes at 350F.

6. Remove from the oven.

7. Cool for 5-10 minutes before transferring to a cooling rack.

8. Enjoy!

9. Keep leftovers in the fridge in an airtight container for up to a week. Or you can freeze them.

*For the flax egg option: combine 2 tbsp ground flax with 4 tbsp water, and set aside to thicken for 5 minutes before using.

**Omit for the flax egg option.

Credit: Feasting on Fruit