one bowl chocolate chip cookies

Makes 9 to 12 cookies, depending on how big you make them!

This is my take on the classic chocolate chip cookie, perfectly studded with chunks of lots of chocolate with a lovely texture thanks to the combination of tapioca flour and almond flour. Only sweetened with honey or maple, this cookie is a perfect treat to make for your week ahead.

Ingredients

1 egg or 1 flax egg (1 Tbsp flax meal and 3 Tbsp warm water - let gel up)
3 Tbsp maple or honey
1/4 C ghee or coconut oil melted
1/3 C hulled tahini/smooth nut butter
1 tsp vanilla extract
1 C almond flour
1/4 C tapioca flour
1/4 tsp baking soda
Pinch of salt
Chocolate chips of choice!

Method

Preheat the oven to 180 C.

Mix wet ingredients well and then combine the dry and any add-ins! The mixture will seem wet so let it sit for 5 minutes. Using a cookie scoop or wet hands, form dough into 9 balls and place them on a lined baking tray. Then flatten slightly with wet hands. Bake in the oven for around 10- 12 min until golden (slightly less if you like gooey). Let cool for 2 minutes before removing or touching them at all! Store these airtight in a container or better yet, store them in the freezer and either heat or enjoy frozen (trust me).