One of my favorite soft and chewy chocolate chip cookie recipes made gluten-free and vegan. Add this to your list of recipes to make this week and you will not be disappointed!
Ingredients for the cookie dough:
2 cups almond flour
2 flax eggs (2 tbsp ground flax, 6 tbsp water)
1/2 cup cashew butter (or any nut butter)
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 scraped vanilla bean
1/2 cup chocolate chunks
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp sea salt
1. Start by making the flax eggs. To do this, you will need 2 tbsp of ground flax and 6 tbsp of water. Stir both together and let it sit for 5 minutes to thicken (this will act as a binder.)
2. In the same bowl, add in the cashew butter, maple syrup, and coconut oil. Mix to combine, then add in the scraped vanilla bean seeds, baking soda, baking powder, sea salt, and cinnamon. Mix again and fold in the almond flour and chocolate chunks until it is a dough consistency.
3. On a lined baking sheet, add the cookie dough and bake at 350° for about 10-12 minutes depending on the size of the c. Once done baking, dip in chocolate and serve!