COCO-NUT BUTTER CHOCOLATE CHIP COOKIES
⅓- cup melted coconut oil, palm oil, raw, organic butter (or applesauce)
⅓- cup peanut butter or other nut butter
1- ½ cups coconut sugar or date sugar
2- eggs (or ½- cup water plus ½- tsp. psyllium husks, stir and allow to thicken.)
1- tsp. salt
1- tsp. baking soda
1- tsp. vanilla
1 ¼- white, whole wheat flour or (other flours, ex. gluten free- 1 ¼- cup sifted, millet flour plus 1- cup sifted, brown rice flour)
½- cup dark chocolate chips
Preheat oven to 375°.
Mix together: oil, eggs, (or psyllium husk mixture,) nut butter, sugar, salt, baking soda and vanilla.
Beat well. Add the flour; stir until it is a well-mixed, very, very thick paste. Stir in chocolate. Refrigerate for 1 hour.
Form 1” balls, 2” apart on a cookie sheet.
Press each ball with 3 fingers to flatten.
Bake for 12 to 14 minutes.