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.