Ingredients
- 2 cups of roasted seeds, powdered/grounded
- 1/2 cups of gluten free flour (whole grain sorghum, tapioca or rice flour) - optional, this increases the soft texture if you care
- 1/2 cups of brown sugar
- 1/2 cups of white sugar ( make it 1/4 and increase the quantity of dark chocolate chips)
- 12 tbsp room temperature butter OR 8 tbsp room temperature butter plus 4 tbsp coconut oil
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup organic dark chocolate chips
Recipe
- Bring the butter to the room temperature, whisk it for a minute
- Add the brown and white sugar and beat it for 2-4 minutes until creamy
- Add the eggs and vanilla extract and beat again for 2 minutes until you see that creamy texture. If your eggs were cold then you will see clumpy texture, don't worry if that happens. Just follow the next step.
- To this creamy mixture add the grounded seeds and flour mix, chocolate chips and mix it all together.
- Scoop the dough on the baking tray lined with the baking sheet
- Keep this tray in the fridge or freezer for an hour. This will make the butter in the dough cold and enhances the taste of cookies.
- Preheat the oven to 350 and bake it for 18 minutes.
