Chocolate Chip Muffin Top Cookies

Paleo, egg free, gluten & grain free, low sugar, dairy free option

Moist, delicate, crisp outsides and fluffy insides

Sometimes you really want to bake some cookies but you are out of eggs and you don't feel like grinding flax seeds into flax meal to make a flax egg. Also sometimes you have leftover apple sauce you want to use. It's fun to use apple sauce in baking recipes because it helps decrease the sugar and oil required while also providing some of the holding power that eggs lend to baked goods. I used butter in these, but you could replace it with ghee or coconut oil to make them dairy free.

Ingredients: 

• 1/2 cup butter
• 3/4 cup coconut sugar
• 2 tsp vanilla extract
• 1/4 cup nut milk or coconut milk
• 1/4 cup apple sauce
• 1 cup almond flour
• 1 1/4 cup cassava flour
• 1-2 tbsp coconut flour 
• 1 tsp baking soda
• 1/2 tsp salt
• 1-2 cups chocolate chips

Method 

1. Heat oven to 375 F and prepare a baking sheet with a silicone mat or parchment paperl
2. Sift almond and cassava flours together with 1 tbsp coconut flour, baking soda, and salt. 
3. Cream butter and coconut sugar, then add vanilla, milk, and apple sauce. 
4. Add the dry ingredients to the wet ingredients. 
5. If it is too sticky, add the other 1 tbsp of coconut flour. 
6. Fold in chocolate chips. 
7. Scoop dough onto baking sheet and lightly press down to keep cookies sort of thick. 
8. Bake for about 10 minutes. 
9. Let cool for 10 minutes on baking sheet before transferring to wire rack to cool completely.