Egg-free version

These cookies are a hit! I play with recipes, so I offer you several options below. I prefer my cookies less sweet but if you have a sweet-tooth don’t worry, you can add a bit more coconut sugar. You can also add collagen or protein powder for additional health benefits and quicker recovery after workouts. You can make them lower carb by using almond flour instead of oat flour. I make a single batch, but if you have a large family you may want to double it and then freeze half for later. They go fast in our household. 

Ingredients

  • 1 cup coconut flour
  • 1 cup almond flour or oat flour
  • 1/3 cup teff flour or other gluten-free flour of your liking. (Tapioca or arrowroot works well)
  • 1/3 cup sunflower butter or other nut butter of your liking; pecan or almond work well too
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • 4 oz ghee or 1 stick organic butter
  • 2 Tbsp coconut oil. If it seems too dry you can always add another spoonful. 
  • 3 Tbsp almond milk or other milk substitute (I love Ripple brand pea protein milk alternative, unsweetened either original or vanilla). If it’s too dry you can always add a splash more.
  • 1 ½ tsp baking soda (you can use baking powder, but it often contains corn starch, to which I’m sensitive, so I avoid it)
  • 1/3 cup soaked chia seeds (just enough water to cover them and make them gelatinous. Start slowly adding water and mixing, then let soak for 5 minutes, then recheck. If some are still dry, add a little more water, until all are gelatinous). 
  • 2/3 cups coconut sugar, if you have a sweet tooth then do a full cup
  • 1 cup gluten-free, dairy-free, soy-free chocolate chips (Enjoy Life is an excellent brand), or whatever you desire. Mini chips or chunks work well.
  • Dash Sea salt

Optional:

  • 2-3 scoops organic collagen powder, flavorless
  • 1-2 scoops hydrolyzed beef or pea protein, original or vanilla flavor

Instructions

  1. Preheat oven to 350 degrees F.
  2. Soak chia seeds in a medium bowl and set aside.
  3. Combine all dry ingredients and mix well, save chocolate chips for the end.
  4. Combine all wet ingredients, then combine with chia seeds.
  5. Combine the dry ingredients into the wet, stirring frequently until all incorporated well.
  6. Fold in the chocolate chips.
  7. Using a large spoon, scoop out dough onto non-stick cookie sheet. I shape them a bit into roundish blobs.
  8. Bake for 20-25 minutes in convection oven at 350 degrees F.
  9. Remove and allow to cool on baking rack.

Store on counter-top for a few days or longer in the refrigerator. 

Buen Provecho!