Chocolate Chip Cookies/Cookie Cups

³ Description

1 set of ingredients - 2 ways to make them! These cookies are super moist and delicious, a perfect guilt free indulgence

² Ingredients

•  6 serving (serving = 2 tsp) Becel Light Margarine
•  1 serving (serving = 1/4 cup) Maple Grove Farms Sugar Free Low Calorie Maple Flavor Syrup
•  1 dash Salt
•  1 serving (serving = 1 tsp) Kroger Baking Powder
•  3 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
•  2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  8 serving (serving = 1 tbsp) Hershey's Special Dark Chocolate Chips

q Directions

How to:
1. Preheat oven to 350
2. Mix dry and wet ingredients separately, then add wet to dry
3. Stir in chocolate chips
4. For cookies: spoon tbsps of the dough onto a sprayed baking sheet
For cookie cups with chocolate in the middle: don’t stir in the chocolate chips - press the dough into a silicone cupcake mould then press chocolate chips into the centre. Then add more dough on top and smooth it over
5. Bake for about 8-10 minutes or until they’re done

Side note: If you want them to have a consistency like normal cookies then use normal flour - coconut flour is absorbent and makes them more fluffy, I just used it because it’s a low-carb alternative

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