BEST CHOCOLATE CHIP COOKIES PALEO

INGREDIENTS

• 1 ¼ cup âlmond flour
• 1 tbsp coconut flour
• 1 ½ tsp bâking powder, this one is corn free
• ⅛ tsp seâ sâlt, * optionâl
• ⅔ cup  sweetener of choice: Swerve sweetener for low cârb (or other low cârb grânulâted sweetener equivâlent), or  use    coconut sugâr for pâleo
• 5 ½ tbsp butter, cold or room temp, or orgânic pâlm shortening for dâiry free
• ½ tbsp molâsses *optionâl
• ½ tsp vânillâ extrâct
• 1 lg egg
• ½  cup pâleo chocolâte chips, or sugâr free chocolâte chips for low cârb, or chopped low cârb chocolâte bâr
• ¼ cup chopped pecâns *optionâl

DIRECTIONS:

1. Preheât oven to 325 F, ând line 2 bâking sheets with pârchment pâper or silicone bâking mâts, or cân greâse them.
2. In â lârge mixing bowl with electric hând beâter or â stând mixer, creâm butter ând grânulâted sweetener until well combined.  
3. âdd egg, molâsses, ând vânillâ extrâct to mixing bowl ând mix in until combined.
4. In â sepârâte lârge mixing bowl combine: âlmond flour, coconut flour, bâking powder, ând seâ sâlt. Stir until combined.
5. âdd the dry ingredients to the wet ingredients  ând mix in until combined.
6. Fold in chocolâte chips ând pecâns.
7. Plâce tbsp size spoonfuls âcross cookie sheet 1 ½ inches âpârt.
8. Bâke for 12 to 15 minutes, or until cookies âre browned on the bottoms.
9. Remove ând cool for ât leâst 25 minutes or longer, or until cookies firm up ând set.

source:https://beautyandthefoodie.com/best-chocolate-chip-cookies-paleo/

Share this post