Gluten, Dairy, Soy and Egg Free Cookies
Ingredients:
- 2 Cups Blanched Almond Flour (not almond meal) Bob’s Red Mill Super Fine
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1/2 C Coconut Spread (organic earth balance) room temperature
- 1 TBSP vanilla extract (be generous)
- 1/4 C Honey
- 1/4 C Honey Spread (Pure Cream Honey, Burleson’s)
- 3/4 C Chocolate Chips (Enjoy Life)
Directions:
In a food processor, or can use a pastry cutter, combine almond flour, salt, and baking soda. Pulse in coconut spread, vanilla, and honey + honey spread until dough forms. Remove blade from processor and stir in chocolate chips by hand. Scoop dough on level TBSP at a time onto a parchment lined baking sheet. Press balls of dough down gently. Bake at 350 degrees for 7-10 minutes. Cool for 15 minutes (do not handle prior or cookies will break). Serve. Makes 28 Cookies. * Note: if your cookies fall and are flat, use less honey and a little more baking soda.
Thyme To Live Well 