Gluten Free, Dairy Free & Sugar Free Chocolate Chip Cookies!

STEP ONE

STEP TWO

STEP 3

(there might be one missing on the left side...)

 STEP 4

STEP 5

Eureka!  I think I've found the golden treasure with these ingredients, this oven temp and this baking time...

Ingredients

• 1/4 TSP Himalayan Pink Salt
• 6 Dates (oops, left it out of top picture)
• 1/2 TSP Baking Soda
• 1/2 Cup Zero
• 3/4 Cup Lily's Dark Chocolate Baking Chips
• 1/2 Cup + 2/3 Cup GF Baking Flour
• 1-2 TSP Vanilla Extract
• 2 TBSP Coconut Oil
• 1/4 Cup Vanilla Almond Milk (unsweetened)
• 1 TSP cinnamon (oops, left it out of top picture)
• Dash/so of water (until the dough reaches the consistency you need)

Preheat oven to 380. 

Spray a cookie sheet. 

Mix dry. Mix wet.

Combine. 

Bake for 5-6 minutes.

Eat. Smile. Repeat.

Less than 1 gram of natural sugar per cookie

(from the dates)!

Makes 30 cookies in the most perfect, petite size.

*If you have a nut allergy, replace the almond milk with a nut free, non-dairy  alternative milk, (hemp/flax/soy).