Ingredients
Units
Scale
- 1/2 cup ghee, softened but not melted (see note for DF)
- 1/2 cup coconut sugar
- 2 tbsp maple syrup
- 1 egg
- 1 tsp vanilla extract
- 2 cups almond flour
- 2 tbsp arrowroot starch
- 1/4 tsp baking soda
- pinch of salt
- 1/3 cup dairy-free mini chocolate chips
- 3 tbsp dairy-free white chocolate chips
- 2 tbsp sprinkles
- 5 yum earth mini candy canes, crushed
Instructions
- Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
- Using a large bowl, combine the ghee, coconut sugar, maple syrup, egg and vanilla extract. Whisk together until combined.
- Add the almond flour, arrowroot, salt, baking soda, and the mix-in’s (reserving some for topping the cookies). Mix until a dough forms. Transfer to the fridge to chill for 20 minutes.
- Remove from the fridge and scoop 12 cookies onto the baking sheet. Lightly flatten with your hand. Add extra toppings. Transfer to the oven and bake for 14-15 minutes or until baked through.
- Remove from the oven and carefully transfer to a cooling rack. Enjoy!
Notes
- Swap the ghee for coconut oil. Just make sure the coconut oil is softened and not melted.
- Swap the egg for a flax egg. This is made with 1 tbsp of ground flax and 3 tbsp of water.
- All nutrition facts are estimated and will vary.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 298
- Fat: 14.7g
- Carbohydrates: 28.3g
- Fiber: 1.4g
- Protein: 4g