GF/Vegan Chocolate Chip Cookies
- ½ tsp. baking soda
- 1½ Tb. vanilla extract
- ½ tsp. sea salt
- ½ c. grade B maple syrup
- ½ c. grapeseed oil
- 2½ c. almond flour
- ½ c. chocolate chips
Preheat oven to 350.
Combine all dry ingredients in a medium sized bowl.
In a small bowl, grapeseed oil, vanilla & syrup with a hand mixer.
Pour wet ingredients into dry and beat until well mixed.
Fold in chocolate chips.
Refrigerate dough for 20 minutes.
On 2 parchment lined cookie sheets, drop 1 Tb. sized batter for cookies. Press down to flatten.
Bake for 7-10 minutes.
Cool on rack until room temperature