CRISPY CHOCOLATE CHIP COOKIES

There is a time and place for chewy cookies.

And then there is a time for CRISPY cookies. That time is now, and these are the cookies.

If you are usually a chewy-only cookie person, let your imagination feast on this for a sec…

A crackly ring of thin, crispy cookie edges surrounding a just-soft, buttery center. Deep caramelized flavor with plenty of salt to offset the sweet. Mini chocolate chips invading every bite, their melty allure making it impossible to wait for the cookies to cool. A cookie so rich even I approved of dunking them in milk.

You can’t not want at least a nibble, right?

I know, I know – two nut/seed butter recipes in a row. See I was going to save these for next week, but then I brought the leftovers to a couple of friends and my container of eight was empty almost instantly and that was my sign.

These Crispy Chocolate Chip Cookies could not wait.

INGREDIENTS

• 1 cup (250g) almond butter (or nut/seed butter of choice)
• 1/2 cup (80g) coconut sugar
• 1/4 cup (30g) tapioca starch OR 2 flax eggs*
• 1/4 cup (60g) non-dairy milk**
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1/3 cup (60g) mini chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350F.
2. Whisk together the almond butter, coconut sugar, non-dairy milk or flax egg, and vanilla.
3. Add the tapioca starch (if using), baking soda, and salt. Stir to combine.
4. Fold in the chocolate chips.
5. .................................

for full instruction please see : www.feastingonfruit.com

Share this post