This is a delicious, lectin conscious cookie made with a heavy dose of pure vanilla extract and coconut sugar that takes on a subtle, buttery sweetness that may just make you forget the traditional chocolate chip cookie the "old you" used to eat. I like to use cacao nibs as its flavor, in my opinion, is an upgrade from traditional chocolate chips made with sugar. Cacao nibs are little pieces of the inner cocoa bean that aren't terribly sweet but still impart that dark chocolate note that I just love. Cacao nibs are rich in antioxidants and check the box for good nutrition...I couldn't ask for more.
Prepare the dry ingredients:
In a medium bowl, whisk the almond and cassava flours, baking soda, baking powder and salt until combined. Set aside.
Prepare the wet ingredients:
In the mixer bowl, beat the coconut oil, coconut sugar and vanilla on medium speed until well combined. Then add the egg and almond milk and beat on low just until combined.
Prepare the batter:
With the mixer on low speed, add the dry ingredients. Then increase the speed to medium-high until all the ingredients are incorporated, about 15 seconds. Fold in the cacao nibs.
Chill the dough:
Scoop out the cookie dough and shape into a ball. Then cover with plastic wrap and chill in the fridge for 30 minutes.
Preheat the oven:
About 10 minutes before the dough is done chilling, preheat the oven to 350°. Line a baking sheet with parchment paper.
Drop the cookies:
Using your hands, shape the dough into 2-inch balls and arrange on the baking sheet, spacing each one about 2 inches apart. Using your palm, press the dough into discs until ½-inch thick. Sprinkle the cookies generously with the Maldon salt, if desired.
Bake the cookies:
Bake until the cookies are golden brown, about 10 to 12 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature (see Notes).
Notes: Store the cookies in a covered container at room temperature. These cookies are best consumed within 24 hours of baking.
Ingredients
Directions
Prepare the dry ingredients:
In a medium bowl, whisk the almond and cassava flours, baking soda, baking powder and salt until combined. Set aside.
Prepare the wet ingredients:
In the mixer bowl, beat the coconut oil, coconut sugar and vanilla on medium speed until well combined. Then add the egg and almond milk and beat on low just until combined.
Prepare the batter:
With the mixer on low speed, add the dry ingredients. Then increase the speed to medium-high until all the ingredients are incorporated, about 15 seconds. Fold in the cacao nibs.
Chill the dough:
Scoop out the cookie dough and shape into a ball. Then cover with plastic wrap and chill in the fridge for 30 minutes.
Preheat the oven:
About 10 minutes before the dough is done chilling, preheat the oven to 350°. Line a baking sheet with parchment paper.
Drop the cookies:
Using your hands, shape the dough into 2-inch balls and arrange on the baking sheet, spacing each one about 2 inches apart. Using your palm, press the dough into discs until ½-inch thick. Sprinkle the cookies generously with the Maldon salt, if desired.
Bake the cookies:
Bake until the cookies are golden brown, about 10 to 12 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature (see Notes).