DIY Bakery Recipe #2: Life-Changing Chocolate-Chip Cookies

As a reminder, this week and next I am helping you create your own healthy bakery! I will be sharing recipes that only require a few simple, nourishing ingredients and a few pantry staples. Today, I am sharing the second recipe from the DIY Healthy Bakery Project: Life Changing Chocolate-Chip Cookies from Kale Junkie !

If you know me, you know my favorite food is chocolate-chip cookies. In fact, I would say I am somewhat of a connoisseur, so trust me when I say that these cookies are some of the best I have tried. They have a gooey texture and remind me of the soft-baked chocolate-chip cookies that concession stands sell in tall glass cases. 

Pre-quarantine, my roommate saw a few in the fridge and tried a bite of one. When I saw her later, she looked shocked and told me they were the best cookies I had ever made. She was even more surprised when I explained they were completely grain, dairy, and sugar-free, and she could eat them for breakfast. So what are you waiting for- bake these right away!

Tips from Cooking Curated:

• The original recipe calls for tahini, but replace that with cashew butter if you opted to use that for the DIY Healthy Bakery. 

• To make the cookies low-carb, replace the 1/2 cup maple syrup with 1/2 cup granulated Monkfruit sweetener (I like Lakanto brand Golden or Classic) + 1 tablespoon of water. 

• As Kale Junkie says, DO NOT SKIP chilling the dough and ONLY bake for 10-12 minutes. The cookies should come out of the oven slightly undercooked and firm up after you let them cool for 20 minutes.