© 2016 by Ailar Poormoghaddam

Paleo Chocolate Chip Gingerbread Cookies

Ingredients:

2 1/2 cups paleo flour mix (I used Bobsredmill)

1 cup maple sugar

5 tbsp coconut oil (room temperature)

4 tbsp Artisanaorganics gingerbread pecan butter

1 tsp baking soda 

1 tsp vanilla 

2 eggs (I used Vitalfarms pasteurized eggs) 

1/4 cup milk (I used Foragerproject unsweetened cashew milk)

1 tsp pink Himalayan sea salt

1 unsweetened chocolate bar, 2.3 oz (I used EatingEvolved unsweetened coconut chocolate) 

Directions:

1. Preheat oven to 275 degrees F

2. In a large bowl mix flour, sugar, sea salt and baking soda

3. Add eggs, vanilla, milk and mix

4. Add coconut oil and pecan butter and mix until dough is ready (should be a thick consistency)

5. Chop chocolate into small or medium pieces to your choosing and toss into dough with a spoon

6. Roll dough into round pieces (about 2 tbsp each) and place onto a baking sheet - this prevents  them from sticking to the bottom

7. Bake in the oven for about 12-15 minutes

8. Let cool for about 10 minutes or enjoy while still warm and chewy!

HAPPY HOLIDAYS !