Chocolate Chip Cookies

These cookies are so delicious! I’ve tried many whole food plant based cookie recipes over the past few years, and most of them are rather mediocre. These are not low fat due to the high content of nut ingredients, but for special occasions, when you really want a cookie that tastes buttery and rich, this is the one.

Dry Ingredients:
2 1/2 cups finely ground almond flour
1 cup tapioca flour
2 tsp baking powder
1/2 tsp salt (optional)

Wet Ingredients:
1 cup maple syrup
1/2 cup unsalted creamy almond butter
2 tsp molasses
2 tsp vanilla

Add ins:
1 cup chocolate chips
1 cup chopped pecans or walnuts

Whisk together dry ingredients.
In a separate bowl whisk together wet ingredients.
Using a wooden spoon, mix dry and wet together.
Fold in nuts and chocolate chips.
Refrigerate for one hour.
Scoop about 2 tablespoons of dough into a ball.
Flatten with your hand onto parchment lined baking sheets, making about 2 dozen cookies.
Bake at 350°F for 13 minutes.
Let cool on the cookie sheet for about ten minutes, then remove to a cooling rack.