I owe you guys this. I got overly excited in the beginning of the week that spring was near and bam, back to below zero temps and snow (my bad). I decided some Gluten Free cookies were in order and since the weather may bring us back down, I’ll throw some superfoods into the mix. Let’s get crazy this winter homestretch.
This recipe is adapted from Jenny Sansouci over at Healthy Crush.
2 Cups of Almond Flour
1/2 Tsp of Baking Soda
1/4 Tsp of Sea Salt
1/4 Cup of Coconut Sugar
1 Tbsp of Vanilla Extract
1/3 Cup of Butter (Soften)
1 Tablespoon of Almond Milk
1/8 Cup of Hemp Seeds
1/4 Cup of Maca Powder
Lots of Chocolate Chips (Because you should never have to measure a lot)
1. Preheat the Oven to 350 Degrees.
2. Mix Almond Flour, Baking Soda, Sea Salt, Coconut Sugar, Vanilla Extract & Butter in a bowl. I used beaters to blend, but feel free to use a food processor. Next Add in Eggs & Almond Milk and blend until a nice dough forms. Then add Hemp seeds, Maca powder and Chocolate Chips and mix so they are spread throughout.
4. Grease your baking pan with olive oil or butter. Then roll dough into small balls and press down flat. Place into the oven for 11 – 14 minutes. You know they are done when the bottoms are golden and you can push down in the center of the cookie with the dough springing right back up. Let cool for a few minutes (but not too long you want the chocolate chips to be melty) and devour!