Everything Cookies

I finally created a cookie recipe I love! 

I made many flops before ending up with this final recipe. My boys think they could be sweeter, but you could quickly remedy that by adding more coconut sugar. I don’t do well with a lot of sugar, so I think they are perfect. 

Ingredients:

1 1/2 cup of almond flour (meal)

1 cup of gluten-free flour (or whole wheat four)

1/4 tsp salt

3/4 tsp baking powder

1 cup of dairy-free chips or a bar cut into bites

1 tbs brown sugar or coconut sugar

1 tsp cinnamon

1/4 cup of shredded coconut

1/2 cup of chopped nuts (I use walnuts)

2 tbs coconut oil melted

1 egg or a flax egg

1 tsp vanilla extract

1/4 cup of maple syrup

2 tbs plant milk

Method:

If using a flax egg, make that now and set it aside. Otherwise, start by combing all dry ingredients into a mixing bowl and stir well. Make a well in the center of the dry ingredients and add egg and all wet ingredients. Stir to combine, and it should look, feel, and taste like a cookie batter. If it is too wet, add a bit more GF flour, or too dry, add more milk. 

Place tablespoon-size cookies on a baking tray and press down to flatten a bit. You may want to put a little flour on your hands, so the batter doesn’t stick to them. 

Bake 350

8-11 mins until slightly brown on the edges. Don’t overcook them. Allow resting for at least three minutes before transferring to a plate to cool.

That is it; I hope you love the taste as much as I do. Let me know if you have any questions.