Choco Chomp Cookies
These paleo chocolate chip cookies are so heavenly, you'll forget all about your old glutenous ways. Chomp. We're talking high-speed train to tastyville. Chomp. It's all about the chestnut flour (I don't recommend using a substitute). Chomp.
Choco Chomp Cookies
1.5 cups chestnut flour
2 tablespoons arrowroot flour
1/2 teaspoon baking soda
1 egg white
1 tablespoon yacón syrup
3 tablespoons coconut oil, melted
1 teaspoon vanilla
1/2 cup dark semisweet chocolate chips
Preheat oven to 325 and line a cookie sheet with parchment paper. In a medium bowl, mix the chestnut flour, arrowroot and baking soda. In a small bowl, mix the egg white, yacón syrup, coconut oil and vanilla. Add the wet ingredients to the dry ones and mix well. Stir in chocolate chips. With your hands, mold the batter into twelve 2-inch discs. Place onto sheet and bake for 15 minutes, rotating the sheet 180 degrees and lightly flattening each cookie with a spatula halfway through. Let cool on sheet for 10 minutes then transfer to a wire rack to cool completely.