Ginger Chocolate Chip Cookies
Warm chocolate chip cookies fresh from the oven is my favorite food. We made homemade cookies often growing up. Want something sweet, we made cookies. Bored, let’s make cookies. It’s Thursday, what a great day to make some cookies. We ate them all the time.
Having a solid cookie recipe as a celiac is very important to me. Thank you thevegan8 for sharing this recipe!
The almond flour provides sustenance, the ginger offsets the tapioca and all its starchiness, and they taste amazing! Yes, my favorite is warm, but they are also great the next day or even cold from the fridge or freezer.
I usually mix up a batch, bake a few at a time and put the remaining dough in the fridge for later. The cookies bake different once the dough is cold but again just as great and another way to enjoy this recipe.
- 3 cup almond flour
- 1 cup pure maple syrup
- 1/2 cup tapioca starch
- 2 tbsp ground ginger
- 2 tbsp baking powder
- 2 tsp pure vanilla extract
- 1/2 tbsp Real Redmond salt
- 1 cup Enjoy Life Semi-sweet chocolate chips
Preheat oven to 350°
In a large bowl blend almond flour, tapioca starch, ginger, baking powder & salt.
Next, add your maple syrup & vanilla. Mix well.
Then add your chocolate chips and stir.
Scoop heaping spoons of cookie dough onto a parchment lined cookie sheet.
Bake for 12 minutes at 350°. Makes up to 15 cookies.
Wait 10 minutes before enjoying or store for later meals.
“Cookie monsters only.” – MeMe