Danielle Walker's Chocolate Chip Cookies
- 1 large egg white or 1 flax-egg (see tidbits)
- 2 tablespoons melted ghee, coconut oil, or palm shortening
- 1/3 cup coconut crystals
- 3 tablespoons honey
- 1/2 cup tahini
- 1/4 cup arrowroot powder
- 1/2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup chopped dark chocolate
- 1/4 cup dairy- and soy-free chocolate chips
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer or using an electric hand mixer, beat the egg white or flax-egg, ghee, coconut crystals, and honey on medium speed until smooth.
- Add the tahini, arrowroot powder, vanilla salt, and baking soda and beat on medium speed for 15 seconds, then on high for 15 seconds, until well incorporated. Stir in the chocolate chips.
- Drop spoonfuls of dough onto the baking sheet, then gently spread the dough a bit with the back of the spoon. The dough can also be left as mounds for less crispy cookies.
- Bake for 12 to 15 minutes, until golden brown. Allow to cool on a wire rack.
Double (or triple!) the recipe and store the cookies in a sealed container in the freezer for up to 6 months. The cookies are every bit as good straight out of the freezer or thaw at room temperature for 30 minutes.
This dough is more thin and runny than a traditional cookie dough, so do not be alarmed.
To make the flax-egg: Combine 1 tablespoon finely ground golden flaxseed with 3 tablespoons warm water. Allow the mixture to thicken for 15 minutes in the refrigerator before using.
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