Ingredients
The following ingredients have 11 Servings
- ¼ cup natural, unsalted creamy almond butter
- ½ cup coconut sugar
- 1/3 cup pure maple syrup
- ¼ cup + 2 tablespoons melted coconut oil
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
- ¾ cup + 2 tablespoons gluten free oat flour
- ½ teaspoon baking powder
- ½ cup vegan chocolate chips
- 2-3 tablespoons vegan chocolate chips
Instruction
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together almond butter, coconut sugar, maple syrup, coconut oil, vanilla and salt. Whisk until it resembles caramel.
- Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Add flax eggs, whisking until well incorporated.
- Add oat flour and baking powder. Using a rubber spatula, fold until well incorporated and no flour patches remain. Dough will be sticky. Fold in chocolate chips.
- Using a 2-tablespoon cookie scoop, scoop and drop cookie dough onto the prepared baking sheet, spaced evenly apart. Using your fingers, shape cookies into round discs. Optionally, press chocolate chips into the tops of each cookie. Tap the pan a few times to lightly flatten the cookies.
- Bake for 8-12 mins. Place the baking sheet of cookies on a cooling rack; allow to cool for 10-15 minutes. Using a heatproof spatula, lift cookies onto the cooling rack to completely cool. Enjoy! Storing instructions below.
