We're in crazy special diet mode at our house right now trying to heal some food intolerance. Between my four kids there's at least one of them who can't have peanuts, gluten, dairy, and eggs. This makes it tricky when trying to cook for a family of six. There's always someone who can't eat something, or so it seems. Luckily I've been able to track down some recipes that fit the bill for everyone. These Chocolate Chip Cookies are a hit and have become a favorite treat. They are grain-free, egg-free, Paleo, refined sugar free, and GAPS friendly. I love that the ingredients are simple and can be whipped together in minutes.
Just look at these sweet morsels. Don't they look amazing? Let me tell you, they are soft, chewy, moist and delicious! 100% kid approved!
Chocolate Chip Cookies
1 3/4 cup Wellbee's almond flour
1/4 cup raw honey
1/4 cup butter, softened
1/4 teaspoon baking soda
1/4 teaspoon Real Salt
1/4 teaspoon vanilla
mini chocolate chips (optional)
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2. Measure ingredients into a medium sized bowl and whisk together until well combined.
3. Scoop tablespoon size balls onto parchment lined baking sheet. Flatten tops slightly with back of spoon.
4. Bake for 6-8 minutes or until cookies are slightly brown around edges. Allow to cool on baking sheet for 10 minutes. These store great in the freezer, but I doubt you'll have any left to freeze!