VEGAN FLOURLESS CHOCOLATE CHIP COOKIES

INGREDIENTS

• 2 cups almond meal
• 1/4 cup melted coconut oil or ghee
• 1/4 cup maple syrup (at room temperature)
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon raw cacao powder
• 1 teaspoon chaga mushroom powder
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1/2 cup dark chocolate chips (we love subbing for cacao nibs or using Lily's unsweetened dark chocolate chips) 
• Optional mix-ins: add seeds that provide benefits you're looking for. I like to add some ground flaxseed + raw pumpkin seeds 

BENEFITS

CACAO POWDER / CACAO NIBS

When baking, we like to choose cacao powder vs. cocoa powder. Cacao powder is minimally processed with no additives. Cacao powder has more nutritional value than cocoa powder, which is processed at a much higher temperature and sometimes has additives included like sugars or dairy. Cacao nibs are the dried and fermented pieces of cacao beans that are often used as a topping for baked goods. 

CHAGA MUSHROOM POWDER 

Known to support the immune system and provide an added source of antioxidants, helping to fight against illness, chronic inflammation, and balance blood sugar and cholesterol levels.

Instructions 

Preheat the oven to 250ºF and line a large baking sheet with a silicone mat or parchment paper.

In a large bowl, combine the almond flour, oil, maple syrup, salt, baking soda, vanilla, and vinegar and stir well to create a uniform, sticky dough. (It's important that your maple syrup is at room temperature, otherwise the coconut oil will solidify and the mixture will be more difficult to stir.)

Fold in the chocolate chips or cacao nibs. 

Drop the dough by heaping tablespoons onto the baking sheet, then use your hands to gently flatten and shape them. Get your fingers wet with water to help prevent sticking while you work with the dough.

Bake until the cookies are firm to the touch around the edges, about 30 minutes at 250ºF. For a more crispy and crunchy cookie, you can bake them up to 45 minutes at 250ºF.

Remove the cookies from the oven and let them cool on the pan for at least 10 minutes before attempting to remove them. They will firm up more as they cool. Serve warm or at room temperature. These cookies can be stored at room temperature for up to 3 days, but they will have the best shelf life and texture when stored in an airtight container in the fridge or freezer. Keep in mind that even "healthy" desserts should still be consumed in moderation in order to live a healthy lifestyle and to avoid inflammation in the skin. 

If you prefer to make cookie dough "bites", follow the steps to create the dough, leave out the baking soda and roll into balls. Freeze for a few hours and enjoy!