Ingredients
- 1 cup gluten free flour (I like the bob's red mill, but there are different options out there)
- ¼ cup maple syrup
- ¼ tsp salt
- 1 cup organic @sunbutter
- 1 tsp vanilla extract
- pinch of cinnamon
- 1 cup dairy free chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat oven to 350.
- In a medium bowl, whisk together the @sunbutter, maple syrup, vanilla, and cinnamon.
- Add the flour and mix until a dough forms.
- On a parchment lined baking sheet, form cookie balls.
- Use your fork to make the cross cross.
- Bake for 10 minutes.
- Let cool completely.
- To make chocolate dipping sauce, place chocolate chips and coconut oil in a microwave safe bowl, and microwave in 30 second intervals until melted.
- Dip your cookies and sprinkle with sea salt.
- Refrigerate for at least 30 minutes before devouring them!!! Enjoy you guys!
Calories: 3076kcal | Carbohydrates: 322g | Protein: 76g | Fat: 193g | Saturated Fat: 53g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 102mg | Potassium: 392mg | Fiber: 24g | Sugar: 137g | Vitamin A: 137IU | Vitamin C: 7mg | Calcium: 721mg | Iron: 30mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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