These chocolate chip cookies are nearly mirror images of the real deal. But these have zero gluten, zero dairy and are paleo. Even staunch gluten lovers will go crazy for these bite-sized chocolate chip cookies that save the day when the sweet tooth strikes, but when you are still trying to be good. Fortunately, these are very good!
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, add the ground flaxseed and water and let thicken for 3-5 minutes.
Once the flax is congealed, add the coconut oil, water and coconut sugar and stir well to combine.
Add the almond butter and vanilla and stir again.
Then add the almond flour and vanilla and stir until it comes together and there are no remaining signs of the almond flour.
Add the baking soda and blend again thoroughly to combine.
Fold in the chocolate chips.
Use a 2-tablespoon cookie scoop to scoop the dough and place on the cookie sheet. With damp fingers, press each ball down slightly and sprinkle with flaky sea salt.
Bake for 10-13 minutes or until the edges are just starting to turn brown.
Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.
When the cookies are cooled, they can be stored in an airtight container or frozen.