These grain free Chocolate Chip Cookies are the perfect combination of moist, sweet and a subtle hint of salt. I would suggest making a double batch as they won't be around for long. As tempting as they are, be sure to let them cool throughly to ensure they hold together.
Author: The Mighty Beetroot
80gcoconut palm sugar
1tspbicarbonate of soda
50mlbrown rice syrup
120gdark chocolate chips
Preheat oven to 180°C.
Add the almond flour, salt, palm sugar, bicarbonate of soda & xanthan gum (if using) into a food processor and pulse until well mixed.
Drizzle in the melted coconut oil and brown rice syrup and pulse again. Make sure the coconut oil is not too warm otherwise the chocolate chips will melt.
Add chocolate chips & pulse a couple more times until distributed evenly.
Divide and shape into cookies. Bake for 10-12 minutes.
Let them cool before attempting to eat otherwise they will fall apart!