GUILT-FREE PALEO CHOCOLATE CHIP COOKIES

Guilt-free Paleo Chocolate Chip Cookies image

Number Of Ingredients 12

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2 large eggs
1/3 1/3 tart apple, 75 grams, unpeeled, cored and cut into large chunks (if mixing by hand, grated)
1/2 teaspoon maple flavoring
1 tablespoon pure vanilla extract
2 cup Just Like Sugar Brown natural chicory root sweetener
1 cup coconut butter, 227 grams. (If mixing by hand, soften it first by placing the container in a lukewarm water bath.)
1 cup almond meal or flour
3 tablespoon arrowroot flour
1/2 teaspoon unprocessed salt
1 teaspoon nutritional yeast (optional)
1-1/2 cup cups coarsely chopped nuts, soaked and toasted if possible
1 cup frozen Pascha 100% Cacao Organic Dark Chocolate Baking Chips Unsweetened, or 1/2 cup unsweetened cacao nibs. Leave chips in the freezer until the very end.

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!