|'Light and Crispy' Chocolate Chip Cookies - Gluten free and low sugar|
*please use ALL ORGANIC INGREDIENTS if possible*
Preheat oven to 375 degrees and lightly grease two baking sheets with coconut oil or butter
With a hand mixer beat sugars, honey, melted butter and coconut oil, vanilla, almond extract, ACV and baking soda in large stainless or glass bowl until smooth.
|Do you have a funny or interesting story about your recipe|
Well, not really funny but this is a much better and healthier version of the typical Toll House chocolate chip cookie that I made for years! Sugar and wheat flour overload always gave me a headache but I ate them anyway!
This cookie is lighter, not as sweet, but sweet enough. It almost melts in your mouth and has potential for many other variations.
Feeling better than ever, lowering gluten and sugar in my diet, I am more mindful of everyday food choices and hope to guide others in their desire to
|Submitted By:||Paula Jacobus|