Try making these chewy chocolate chip cookies to help satisfy your sweet tooth! Cashew butter is great source of heart-healthy monounsaturated fatty acids as well as Vitamin K. Maple syrup is full of antioxidants, boosts the immune system, and protects against various cardiovascular disorders. Using almond flour and tapioca flour over regular processed flour for this recipe is a healthier option, as they are naturally gluten-free and paleo friendly! Dark chocolate is rich in minerals, reduces inflammation throughout the body, and even improves brain function. Enjoy!

Ingredients:

¼ cup smooth cashew butter
3 tbsp pure maple syrup
3 tbsp coconut sugar
1 cup + 2 tbsp almond flour
¼ cup tapioca flour
1 cup paleo-friendly dark chocolate chips
¼ cup coconut oil, softened
½ tbsp pure vanilla extract
1 large egg
½ tsp baking soda
¼ tsp sea salt

Instructions:

1) Preheat oven to 350F and line a baking sheet with parchment paper.

2) Combine almond flour, tapioca flour, baking soda, and salt.

3) In a separate bowl, combine cashew butter and coconut oil until smooth. Next, add maple syrup, coconut sugar, egg, and vanilla. Mix until well-combined.

4) Mix in flour mixture until a dough forms.

5) Fold in chocolate chips and chill dough in fridge for 10-12 minutes.

6) Using a cookie scooper, scoop dough into balls and place each about 2 inches apart on the cookie sheet.

7) Bake for 12-13 minutes or until cookies brown around the edges.

8) Remove from the oven and cool for 7-10 minutes. Enjoy!