These cookies are delicious ~ soft and chewy on the inside, and a bit crispy on the outside.
We recently did a climb up 12,000+ ft Mt Adams in Washington State. We started our climb at 4:00 a.m. and were back to the vehicle at 6:30 p.m. With 14 1/2 hours of hiking and climbing 12 miles, we were ecstatic to have pre-planned nicely with some high energy, high proten foods.
Who doesn't like chocolate chip cookies, right? Typically you don't think of cookies as being a superfood, but I added Skoop B-Strong to this recipe to give us some well needed oomph for our climb.
Here is the recipe . . . try it for yourself.
Prep Time: 10 minutes
Cook Time: 8 minutes
*** Cook time varies with oven temps
1 cup almond flour
1 tbsp coconut flour
dash of salt
1/2 tsp soda
2 tbsp coconut oil/butter
1 tbsp honey (or agave, maple syrup)
1 tsp vanilla extract
1 heaped tbsp dark chocolate chips
I heaping serving of Skoop B-Strong
Preheat oven to 350 F.
Mix dry ingredients in one bowl: flours, salt and soda, and egg, honey and vanilla extract in another. Combine both, melt the coconut oil and fold it in. Mix until everything is nicely incorporated before adding the chocolate chips. The dough should be easy to handle.
Take one teaspoon of dough (or two if you want to have big cookies), place on a baking tray with baking paper and press down slightly. Move the baking tray into the preheated oven and let the cookies bake for 6-8 minutes, or until their top became golden brown.
I typically double this batch when I make these cookies, except for the B-Strong.
If you are interested in trying Skoop, please visit my Skoop page. Anyone buying off my site gets $5 off product. I believe in this product enough to want to share it with friends.