Ingredients

The following ingredients have 12 Servings
  • 1 flax egg (1 Tablespoon flaxseed + 3 Tablespoons water OR 1 regular egg)
  • ¾ cup any salted nut or seed butter (almond, cashew, and tahini are my favorite)
  • ⅓ cup coconut sugar (or brown or white sugar)
  • 1 teaspoon baking soda
  • ¼ cup dark chocolate chips
  • Coarse or flakey sea salt for topping

Instruction

  • Make a flax egg: combine the ground flax with the cold water and stir. Place in fridge and let sit for 15 minutes. (Alternatively, you can use one regular egg.)
  • Preheat oven to 350ºF.
  • In a large bowl, combine the nut or seed butter, coconut sugar, baking soda, and the prepared flax egg. Stir well, then add the chocolate chips.
  • Divide into 9-12 small-medium sized cookies and place on cookie sheet at least 1-2 inches apart (cookies will spread).
  • Bake on 350ºF for 10-13 minutes, or until cooked through but still chewy.
  • LET COOL. This is important. The cookies will be soft / crumbly when they first come out. Let them cool at least 10 minutes. The texture improves further after chilling in the fridge!