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Crispy Chocolate Chip Cookies
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Description
I had one very busy week of baking gluten-free chocolate chip cookies for the hungry teenagers that fill my home. These cookies have the teenage seal of approval many times over.
Ingredients
- 2 cups Blanched Almond Flour
- ¼ teaspoons Celtic Sea Salt
- ¼ teaspoons Baking Soda
- ½ cups Vegan Shortening
- ¼ cups Coconut Sugar
- 1 whole Egg
- 1 Tablespoon Vanilla Extract
- ½ cups Chocolate Chips
Preparation
Combine almond flour, salt, and baking soda in a food processor. Pulse in shortening, coconut sugar, egg, and vanilla until dough forms. Remove blade from processor and stir in chocolate chips by hand.
Scoop dough 1 level tablespoon at a time onto a parchment-lined baking sheet. Press balls of dough down so they are very flat, wetting your hand if dough is sticky.
Bake at 350°F for 10-12 minutes. Cool for 15 minutes (do not handle prior or cookies will break).
Serve.
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