A perfectly nutty crisp cookie that just so happens to be grain-free.
Makes 1 1/2 dozen cookies
Walnut Meal (aka pecan
2 tbsp Coconut flour
¼ cup Tapioca starch
⅓ cup Organic Salted butter, melted
¼ cup Maple syrup
1 tsp Baking soda
¼ cup Mini Chocolate Chips (Enjoy Life Brand)
In a bowl combine all the ingredients and stir until fully incorporated, forming into a ball of dough. Cover with plastic wrap and let it chill in the fridge for 1 hour.
Line a baking tray with parchment paper and preheat the oven to 350F. Divide the dough into 18 pieces and roll into spheres and place onto the baking tray, making sure to leave 1-inch around each cookie. Gently flatten the cookies with your palm or the bottom of a cup. Bake for 10-12 minutes or until just golden on top. Let the cookies rest for 10 minutes before transferring to a cooling rack to completely cool.
Recipe can be doubled, and any leftovers can be stored in the freezer for up to 1 month.