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–+ servings

Chocolate Chip Cookies with Organic Whole Husk Psyllium

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Ingredients

Dry Ingredients

  • 1 cup blanched almond flour
  • 1 cup oat flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon psyllium husk

Wet Ingredients

  • 2 tsp psyllium husk
  • 3 tbsp water
  • 2 eggs
  • 1/2 cup cup maple syrup
  • 1/4 cup coconut oil, melted
  • 2 tsp vanilla extract

Additions

  • 1 cup dark chocolate chips

Instructions

  • Preheat the oven to 350 degrees Fahrenheit
  • In a large bowl add the dry ingredients and mix to well combine
  • In a small bowl add the psyllium husk and water, mix together and let set for 3-5 minutes until a gel-like consistency. Add in eggs and whisk together. Then add maple syrup, coconut oil and vanilla extract and whisk together.
  • Add wet ingredients to dry ingredients and fold together. Lastly, fold in chocolate chips.
  • On a baking sheet lined with a baking mat or parchment paper, add scoops of cookie dough. I love to use an ice-cream scoop for an even amount. Shake the baking sheet for the cookie dough to slightly flatten and spread
  • Bake for 18 minutes. Optional, but at the 5 minute mark take the cookies out and slam the cookie sheet down on the counter to help flatten the cookies if you prefer a thinner cookie.
  • Let cookies cool on a cooling rack before enjoying! Store in an air-tight container in the refrigerator and enjoy it for 5 days.
Servings: 12