Description
Healthy chocolate chip cookies made with SunButter. They're paleo, gluten free and dairy free.
Ingredients
Scale
- 1/2 cup coconut sugar
- 1/3 cup SunButter (unsweetened, salted)
- 1/3 cup palm shortening (room temperature), or butter
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup tigernut flour (60g), or almond flour
- 1/4 cup tapioca starch (30g)
- 1/2 tsp baking soda
- 1/3 cup miniature dark chocolate chips
- flaked salt (optional topping)
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Combine the SunButter, coconut sugar, shortening, egg and vanilla. Whisk using a fork until well combined.
- Mix in the tigernut flour, tapioca starch, and baking soda.
- Fold in the chocolate chips.
- Using a small cookie scoop, scoop the dough onto your lined baking sheet. The cookies do spread, so leave about 2-3 inches between each cookie.
- Place the cookies in your preheated oven and bake at 350 degrees for 12 minutes.
- After baking, sprinkle the cookies with flaked salt. Let the cookies cool for 5-10 minutes on the baking sheet before transferring them to a wire cooling rack.