I do not know anyone who does not like a Chocolate Chip cookie! Seriously, do you?!

The perfect salty cookie crunch to the sweet gooey chocolate chips, it’s delicious served with tea, as a snack or honestly just when you walk past the cookie jar - just take one, no one is looking !

So many of my friends love these cookies, they have adapted the recipe for all sorts of ad ins! My favorites from there lists, white chocolate chips and cranberries, white chocolate and cashews and caramel chip pieces! I will be sure to get the recipe from them and update this!

Chocolate Chip cookies realy are a simple pleasure in life!

STORAGE INSTRUCTIONS

Store in a airtight container for up to 3 days

YES FREEZE THE DOUGH!

Make one batch and half it or make a double batch and freeze the other! You don’t even have to thaw out the dough! Just add 2-4 minutes to your baking time! PLEASE CHECK YOUR COOKIES AFTER 2 MINUTES!

CHOCOLATE CHIP COOKIES

1 Egg

1 TBLS Coconut Oil - or butter

1/4 Cup Peanut Butter of choice - I prefer chunky

3 TBLS Maple Syrup - or sweetener of choice

1/4 Cup Brown Sugar - or sugar of choice

1 TSP Vanilla Extract

1 Pouch ORIGINAL NUT FLOUR Baking Mix

1/2 Cup Chocolate Chips - I prefer slabs chopped into chunks - or no sugar chips

Optional Sea Salt Flakes for sprinkling on top

Line your baking sheet with baking paper and pre-heat your oven to 180C

Whisk together the egg, *maple syrup, melted coconut oil/butter *sugar, peanut butter and vanilla extract.

Add the pouch to the wet mixture and then add the chocolate chips/chunks into the this mixture. Give this a thorough mix until its all combined and mixed through. I prefer to chill this cookie mixture in the fridge for 30 minutes before handling it, however not necessary at all. * If you are freezing your dough, roll it out into a log shape and cover with cling wrap and a layer of tin foil. When ready to bake remove from freezer let it sit for a few minutes and cut off your desired amount of cookies 1-2cm thick and bake and remember to add to your baking time as mentioned above!

Use 2 TBLS worth of dough per cookie, roll out ruff balls and place onto the tray. Feel free to flatten them out with a spoon or a fork, I prefer to squish them slightly but still leave them nice and chunky!

These have been made to be irregular, chewy and imperfect cookies!

Bake for 10-12 minutes (depending on your thickness) if using salt flakes, add these directly after baking and leave to cool in tray for a few minutes before transferring to a wire rack to cool completely