Apple flour and squash flour dark chocolate chip cookies
June 11, 2014;
Preheat oven to 350 degrees.
Combine raw sugar, agave nectar, melted coconut oil, almond butter, and egg in a large bowl.
In a separate bowl, stir together apple flour, squash flour, chia flour, baking powder, ground cinnamon, and salt.
Dissolve the baking soda with the almond milk in a separate bowl or cup and then stir into the wet ingredients.
Slowly add the dry mixture to the wet mixture and mix well. Stir for about one minute with a spatula.
Add vanilla and chocolate chips and stir until combined.
Grease baking sheet or line with parchment paper. Drop cookies on by the spoonful. Bake at 325 for 12-20 minutes.