Burdock-Chocolate Chip Cookies
Ingredients:
- 1 cup organic almond flour
- 1/8 cup + 1 Tbsp Dr. Cowan's Garden Burdock Root Powder
- 1 cup organic shredded coconut (toasted on a pan)
- 1/3 cup grass-fed collagen
- 1/3 cup organic cacao butter (melted)
- 1/4 to 1/3 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1/8 tsp cinnamon
- pinch of sea salt
- 1/4 tsp baking soda
- 1/2 tsp apple cider vinegar
- Your favorite chocolate chips (one-half cup or so)
Directions:
- Heat oven to 350 degrees. Line a cookie tray with baking paper.
- In a pan, toast the coconut until golden brown. Watch carefully so it doesn't burn.
- Mix all the dry ingredients in a bowl (including the toasted coconut), except for the baking soda.
- Melt the cacao butter in a saucepan.
- Add the egg, cacao butter and maple syrup into the dry mix and mix until combined.
- Add the baking soda to the apple cider vinegar in a small bowl. Mix that into the mixture until it’s well combined.
- Add chocolate chips and stir until mixed.
- Form balls of dough on the baking sheet (recipe should make about 20 cookies. They will spread during baking so space the balls of dough a couple of inches apart.
- Cook for 7 to 10 minutes, until golden brown.
- Chill baked cookies in the freezer for about 10 minutes. Don't skip the test; freezing helps the cookies solidify.
- Store in the fridge. Enjoy!