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1 cup Rorie’s grain free flour or 1 and 1/4 cups almond flour
1/3 to 1/2 cup Heaven & Earth Coconut Sugar (adjust to taste)
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons almond milk
2 tablespoons Heaven & Earth Coconut Oil
1 teaspoon vanilla extract
1/3 cup Glicks Chocolate Chips
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.
In a bowl, add flour, coconut sugar, baking soda, and salt.
Add almond milk, coconut oil and vanilla mix to combine. Add in chocolate chips. Roll a heaping tablespoon of dough at a time into a circle and place on the parchment paper two inches apart, gently press down each cookie to flatten. Refrigerate for 20 minutes. Bake for 12 minutes.
Store at room temp for three days or freeze for later use.
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