Copycat Levain Bakery: Paleo Chocolate Chip Walnut Cookies
Natalie Eng | Naturally Natalie Eng
dairy-free, gluten-free, grain-free, healthy, paleo, refined sugar-free
Pink Himalayan Sea Salt
Dairy-Free Chocolate Chips
I use Lily's
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or grease with coconut oil.
In a medium bowl, whisk together the almond flour, salt, coconut sugar, and baking soda.
Add in the melted ghee, eggs, and maple syrup. Stir well.
Fold in the chocolate chips, walnuts, and coconut flakes if desired.
Spoon cookie dough onto the baking sheet 2 inches apart and flatten down into 3x2x1 size or as large as you'd like them.
Bake for 10-12 minutes or until the edges are golden brown.
Cool on a cooling rack. Then Enjoy!
The cookies can be stored in an airtight container for up to 2 weeks or in the freezer for about 3 months.