Guilt Free Paleo Chocolate Chip Cookies Food

GUILT FREE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven 350 degrees F. Line 2 cookie sheets with parchment paper.
• In a medium bowl, mix together the oats, flour, baking soda, coconut, cinnamon and chips.
• In a small bowl, whisk together yogurt, agave nectar, applesauce, and vanilla extract.
• Make a well in the center of the dry mixture and pour in the wet mixture. Fold in just until mixed, do not over mix.
• Take a small 1-inch ice cream scoop or a teaspoon and drop the balls on a cookie sheet about 1-inch apart. Flatten the balls with the back of a fork. Bake for 10 minutes or till the tops are lightly brown.
• Remove from oven and let cool for 1 minute and transfer to cooling rack. Makes 20 cookies.

GUILT-FREE PALEO CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350°F. Line two cookie sheets with parchment paper. In a food processor or mixing bowl, add the dry ingredients: eggs, apple, maple, vanilla, sweetener. Mix well to liquefy completely. Add coconut butter and mix well again. To the ingredients in the food processor, add the dry ingredients - almond meal, arrowroot, salt, and nutritional yeast (if using). Mix well. If the dough starts to fall apart, add a bit more arrowroot or almond meal until the dough is fairly cohesive. Pulse in the chopped nuts very briefly so they're in large pieces. Place the dough in a bowl and chill for 15 minutes. Then remove from the refrigerator and stir in the frozen chips. Spoon 1 1/2-inch rounds 2 inches apart on the cookie sheets. These cookies don't spread, so you can space them quite close. Grease your palms with coconut oil and press them flat with your hands. Bake 18 for 24 minutes, until just starting to brown around the edges. Remove from the oven, let cool on the pan, and enjoy!