These gluten-free cookies use medjool dates as the main sweetener. Dates are rich in minerals and B vitamins. I always use sprouted brown rice flour when making these, but regular brown rice flour works as well. Serve cookies with raw almond milk for a healthy treat!
Ingredients
Wet Ingredients
1 cups
pitted
medjool dates
2 tablespoons
ground
golden flaxseeds
1 cups
hot
water
¾ cups
melted
coconut oil
¼ cups
coconut sugar
2 teaspoons
vanilla extract
Dry Ingredients
1½ cups
sprouted brown rice flour
½ cups
tapioca flour
½ teaspoons
baking powder
½ teaspoons
sea salt
¼ teaspoons
sea salt
Other Ingredients
¾ cups
dark chocolate chips