Paleo Cookie Crisps

³ Description

This recipe is for the crunchy cookie lover! The light, crispy texture of a cracker but the flavor of a chocolate chip cookie!

² Ingredients

•  2 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
•  2 serving (serving = 1/4 cup) Trader Joe's Raw Whole Cashews
•  0.125 serving (serving = 1/4 cup) Bob's Red Mill Finely Ground Tapioca Flour
•  1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1/4 serving (serving = 1/4 cup) Trader Joe's 100% Pure Maple Syrup
•  1 serving (serving = 1 tbsp) Trader Joe's Organic Virgin Coconut Oil
•  1 dash Salt
•  1/4 tsp Cinnamon
•  0.125 tsp Baking Soda
•  3 serving (serving = 1 tbsp) Enjoy Life Mini Chocolate Chips
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1 serving (serving = 1 egg) Eggland's Best Large Grade A Eggs

q Directions

Preheat oven to 350 degrees.
Mix all dry ingredients in a medium mixing bowl.
Add wet ingredients to dry, mix well.
Wrap cookie dough in plastic wrap and refrigerate for 15 minutes.
Unwrap dough and place on a piece of parchment paper. Place another piece of parchment paper on top of dough and roll dough as thin as you can with a rolling pin (around the same thickness as the chocolate chips).
Remove top piece of parchment paper and toss in the trash. With a pizza cutter, carefully cut dough into 1-1 1/2 inch squares. It doesn’t have to be perfect!
Transfer the cookie dough (still on the bottom piece of parchment paper) onto a cookie sheet.
Bake for 20 minutes or until golden brown on the edges. These will crisp as they cool.

U More Recipes By @apinchofpaleo: