This version of chocolate chip cookies is Gluten Free and High in Protein.. Even better, they’re oh-so chewy and gooey! All the taste of a traditional cookie, none of the guilt! Betcha can’t eat just one…
Back to School (Life, Work) Cookies
Prep Time: 10 minutes
Cook Time: 7-9 minutes
Total Time: 17-19 minutes
1 whole egg
¼ cup of maple syrup
½ cup of almond butter
¼ cup of almond flour
1 tsp of vanilla extract
½ tsp of baking powder
½ tsp of salt
¼ cup of chocolate chips
Preheat oven to 350 degrees Fahrenheit. Prepare a cookie tray with parchment paper.
Mix the egg and maple syrup together. Using a hand mixer, blend in the almond butter.
With a wooden spoon, combine the almond flour with the almond butter mixture. The dough will become harder as you continue to mix.
Add the vanilla extract, baking powder and salt.
Finally, stir in the chocolate chips. You can add more depending on how much chocolate you like in your cookies.
Using a cookie scooper, drop the dough onto the baking sheet. You can use spoons as well if you don’t have a cookie scooper.
Bake for 7 to 9 minutes. Remove from the oven when the cookies are slightly browned on the outside.
Let cool down for 5 minutes before eating the whole tray, like I could have easily done!