Grain Free Chocolate Chip Cookies
grass fed gelatin
pure vanilla extract
lemon zest (about 1 small lemon)
(made with coconut oil and carob)
Preheat the oven to 350° Fahrenheit.
In a medium bowl, add the coconut oil and sprinkle the gelatin over it. Stir well.
Stir in the maple syrup. Then add the coconut flour, vanilla, baking soda, sea salt, lemon zest, and chocolate chips.
Divide the batter into 8 balls and place on a silicon baking mat or a greased cookie sheet. Gently smoosh the balls down with the palm of your hand.
Bake for 8-10 minutes until cooked through. Allow to cool on a baking rack before eating. These store in an air tight container or baggie for 3-5 days, but you’ll probably eat them before then. 🙂
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