Chocolate Maple Caramel Cookies

Happy Monday morning all!! There has been so much change over the past couple of weeks and so far I have been okay with it, but we are going to 12 hour shifts soon, but I'm just sticking to the things in my life that will remain constant and routine. My meals have been changing up a bit and that certainly has been a good thing. Getting creative with new ingredients is something I have always been fascinated with since my undergrad food science classes. Having a deeper understanding of what components play into what ingredients in recipes and not only their amount, but also their physical properties can play a huge roll in acceptance of an end product. This can alter mouth feel, texture, bite, smell, taste, and even the height or appearance of the end result. I was always fascinated by this and still take those components into consideration when I mix ingredients to make an entirely new recipe or am substituting them in one. Today I'm sharing with you a super east and delicious recipe that takes simple ingredients using science to bake something tasty! I've really been digging using my cocoa powder and nut butter as a base for desserts, they offer great taste and binding to make yummy bites. I hope you all enjoy this recipe.

Ingredients:

1 egg
1/2 cup almond butter (my Homemade Chocolate Almond & Cashew butter recipe here )
1/4 cup maple syrup
1 Tbsp coconut oil
1 Tbsp baking soda
2 Tbsp coconut flour
pinch of salt
3 Tbsp milled golden flax
1/4 cup cocoa powder
1/3 cup chocolate chips

Instructions:

Heat oven to 350 degrees.
Mix all ingredients except chocolate chips in a medium sized bowl, until throughly combined.
Fold in chocolate chips.
Use a Tbsp ice cream scoop, scoop our batter and place on a parchment paper lined baking sheet.
Bake 8-10 mins.
Remove from oven and allow to sit on baking sheet for additional 2 mins.
Place cookies on cooling racks to completely cooled, store in an airtight container in the refrigerator or freezer for a sweet treat all week long.