Tis the season to bake and eat cookies!  The fall always puts me in the mood to bake.  This week it's chili, cornbread, and cookies.  It has taken me awhile to find the right gluten free/dairy free cookie recipe and I would say these hit the spot.  Here is a simple recipe for PALEO chocolate chip cookies that are also gluten free and dairy free.  For all you moms out there, these are kid tested and approved!

Ingredients
1 tablespoon flax meal (I have also used a flax meal/chia see combo)
3 tablespoons water
1/2 cup coconut sugar
1 cup all natural peanut butter (salted)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 cup chocolate chips or chunks (chunks or chips)

Directions
Preheat oven to 350 degrees

Prepare baking sheet by lining with parchment paper or wax paper. (I use wax paper)

In a small bowl, combine flax meal and water. Let sit 3-5 minutes until consistency is gelatinous.

*The hardest part is mixing the ingredients because the peanut butter is so thick. You can use an electric mixer or a sturdy fork works well too.

In a large bowl, mix coconut sugar and baking soda. Then add peanut butter and blend together.

Once the flax meal is gelatinous, add vanilla extract to small bowl.

Pour small bowl of flax meal/vanilla into the large bowl of coconut sugar/baking soda/peanut butter and blend well.

Add chocolate chunks and mix.

Each batch yields 12 cookies.  I've found it works best to roll the cookie dough into 12 little balls so they hold together better, then squash it down onto the wax paper lined cookie sheet. 

Bake for 10-12 minutes at 350 degrees.