Anti-inflammatory Chocolate chip cookies

If you’re like us, you LOVE chocolate chip cookies but don’t love that yucky feeling you get after you eat them. These chocolate chip cookies will give you the satisfaction of this yummy treat, while also being kind to your body. These cookies are gluten free, dairy free, soy free, and egg free (with replacement of ground flax seed). To keep them completely refined sugar free, we like to use Hu gems, which are made of coconut sugar. You can also use Lily’s Chocolate Chips, which are sweetened with stevia, but do contain soy. Use whatever chocolate chips work best for you!

Ingredients:

• 2 c. blanched almond flour

• 1/4 c. coconut flour

• 1/2 c. coconut sugar (can sub a 1/2 cup monk fruit as well)

• 1/8 tsp. sea salt

• 3/4 tsp. baking soda

• 1 1/2 tsp. apple cider vinegar

• 1 egg OR flax egg (1 tablespoon of ground flax seed mixed with 2 1/2 tablespoons of water)

• 1 tsp. vanilla extract

• 7 tbsp. coconut oil or palm shortening, melted

• 1 c. of Hu Chocolate Gems or Lily’s Chocolate Chips (contains soy)

Directions:

• Preheat oven to 350 degrees Fahrenheit.

• If sensitive to eggs, prepare flax egg. Combine 1 tablespoon of ground flax seed with 2 1/2 tablespoons of water. Allow to thicken in the refrigerator for 10-15 minutes.

• Combine almond flour, coconut flour, coconut sugar, and sea salt.

• Add baking soda and apple cider vinegar to the batter and allow them to react.

• Add vanilla, egg (or flax egg), and coconut oil. Mix well.

• Fold in chocolate gems/chips.

• Line baking sheet with parchment paper. Roll batter into 1 inch cookie balls.

• Bake at 350 degrees Fahrenheit for about 9 minutes.

• Let them cool completely before enjoying. Store in the refrigerator.