Crispy Chocolate Chip Cookies

A healthy, thin and crispy cookie perfect for snacking or enjoying with tea

#dessert #baking #cookies #tea #soyfree #gf #vegan

The correct cookie consistency has been an area of contention between my mother and me for many years. I personally identify more with the soft and chewy chocolate chip cookie team and my mom insists that if it isn’t crispy, it isn’t a cookie. So after subjecting her to many years of my soft cookie experiments, I figured it was time I make her a cookie she could consider worthy of the name. However, she also does not agree with using any of the unhealthy ingredients, such as white flour and white sugar, a typical thin and crispy cookie requires. Needless to say, it has taken some trial and error, but finally, this version has met her high cookie standards in taste, texture, and ingredients. And I must admit, my appreciation for crispy cookies has grown ;)

Yields 10-12 cookies (depending on desired size)

Ingredients:

1 Cup almond flour

1 Tablespoon ground flax seeds

1/4 teaspoon salt

1/8 teaspoon baking soda

1/4 Cup coconut sugar

3 Tablespoons melted coconut oil

1 Tablespoon non dairy milk

1 Tablespoon vanilla extract

1/4 Cup mini dark chocolate chips

Directions:

1. Combine all dry ingredients together and mix well.

2. Add in the coconut oil, milk, and vanilla and mix until everything is well combined. Stir in the chocolate chips.

3. Place dough in the refrigerator to chill for about 15-30 minutes (this will make it easier to handle)

4. Preheat oven to 350 degrees and either oil a cookie sheet or line with parchment paper or a silicon baking mat.

5. Remove the cookie dough from the refrigerator and shape it into 10-12 balls, then using your hands, flatten the balls into thin rounds, (the dough will not spread so make it as thin or thick as you want). Place the cookie dough rounds on the prepared cookie sheet and bake for 15-17 minutes depending on cookie size (the cookies will still be slightly soft but they crisp up as they cool). Allow them to cool a few minutes on the cookie sheet before transferring to a cooling rack.