These cookies offer a delightful twist with their brownie-like texture and white chocolate chips. Plus, they’re a healthier alternative, free from gluten, dairy, and refined sugars.
Ingredients:
- 1/2 cup coconut sugar
- 1/4 cup cashew butter
- 1 egg
- 2 tbsp coconut oil, room temperature
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1 1/4 cups almond flour
- 1/3 cup cacao powder
- 1/2 cup dairy-free white chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, thoroughly mix the coconut sugar, cashew butter, egg, coconut oil, and vanilla extract.
- In a separate bowl, sift together the almond flour, cacao powder, and baking soda.
- Gradually combine the dry ingredients with the wet mixture until well incorporated.
- Fold in the white chocolate chips.
- Use an ice cream scoop to drop 1-inch sized balls of batter onto the prepared baking sheet. Gently press the balls to flatten them slightly.
- Bake for 11-14 minutes. Be cautious not to overbake to maintain a soft and chewy texture.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Enjoy these inside out chocolate chip cookies warm or at room temperature. They are perfect for anyone looking for a delicious treat that caters to specific dietary needs without compromising on taste.
