Yes yes YES, team! Ringing in the holidays with my “Semi-Sinless“ soft batch cookies! I didn't want to make them too Christmassy because they can be eaten throughout the year. However, if you feel like throwing in some red and green sprinkles, I totally understand! These delicious gluten & dairy free treats are made with D'vash Date Nectar! To get your bottle of D'vash Date Nectar along with other D'vash products, click on the link below: https://www.dvashorganics.com When you look over the ingredients you'll see that this recipes calls for light brown sugar. Can you even believe that I'm adding sugar in this recipe?! We NEVER use sugar, but it doesn’t hurt to be a tad naughty instead of nice this holiday season. 😘 Enjoy, team! If you make these cookies please post a pic on social media and tag me! IG: @ursassychef FB: Facebook.com/Your-Sassy-Chef TIME: 20 MINUTES
YIELDS: 12 SERVINGS
INGREDIENTS
Dry 2 1/4 cups of all purpose gluten-free flour 3/4 teaspoon of baking soda 1/2 teaspoon Pink Himalayan Salt Wet 2 eggs 1 teaspoon vanilla extract 1 cup of coconut oil, melted 1/2 cup of D'vash Date Nectar (you can substitute real maple syrup for this) 1 cup of light brown sugar Fillers 2 1/2 cups of dark chocolate chips or Lilly's (allergen friendly & sugar free) chocolate chips METHOD 1. Preheat oven to 350 degrees.
2. Place all the dry ingredients into one bowl. Mix with whisk.
3. Place all of the wet ingredients into a separate larger bowl. Mix with whisk! Very important to melt the coconut oil because that's what makes them soft!!
4. Place the dry ingredients into the bowl with the wet ingredients. Mix with spatula.
5. Fold in the chocolate chips.
6. Scoop out tablespoon size servings on a cookie sheet with parchment paper.
7. Bake for 13-14 minutes. Be sure to allow them to cool completely before serving time otherwise they'll fall apart! Optional add-ins: 1 cup of nuts 1 cup of cranberries