What you’ll need
1/4 Cup Maple Syrup
2 Tsp Vanilla Extract
4 Tsp Arrowroot Powder
Pinch of Nutmeg
1/4 Cup Coconut Sugar
1 Flax Egg
1/3 Cup Melted Pumpkin Seed Butter
1/4 Pink Salt
1/2 Tsp Baking Soda
1/3 Cup Melted Coconut Oil
1 Cup Bob’s Red Mill Chickpea Flour
1/2 Tsp Baking Powder
1/2 Cup Vegan Chocolate Chips
In a large bowl, combine all wet ingredients until smooth.
In another bowl, combine dry ingredients.
Slowly add dry to wet ingredients. Mix until smooth.
Fold in vegan chocolate chips. Cover dough. Chill in fridge for 30 minutes. Preheat oven to 350 D F.
Roll 3 tbsp of dough in a ball. Place on a parchment lined baking sheet. Flatten cookie with palm.
Bake for 15 minutes. Sprinkle with sea salt. Let firm on pan. Enjoy!