These thick and chewy double chocolate chip cookies are easy to make, packed with chocolate and made with real-food ingredients. They’re dairy-free, gluten-free, paleo, vegan, egg free and family approved…
Ingredients [ For 14 to 15 people ] [ Preparation time : 12 minute – Cooking time : 55 minutes ]
- 1 cup blanched almond flour
- 1/2 cup raw cacao powder sifted
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil soft, but solid
- 1/4 cup smooth almond buttercream and stirred if needed
- 1/4 cup pure maple syrup
- 3 tbsp coconut sugar
- 1 tsp pure vanilla extract
- 1 flax egg – 1 Tbsp ground flaxseed mixed with 2.5 Tbsp water allowed to sit for 10-15 mins
- 1 cup dark chocolate chips
Preparation Method
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Prepare the flax egg first, set aside. Position your oven rack to the middle and preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
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Combine dry ingredients well in a bowl and set aside.
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With an electric hand mixer, cream together coconut oil, almond butter, maple syrup and coconut sugar until smooth.
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Add the vanilla and flax egg on medium speed, then stir in the dry ingredients until fully combined.
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Gently stir in the chocolate chips to evenly distribute.
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Chill the dough in the fridge for 10 minutes.
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Using a medium cookie scoop, scoop dough onto parchment lined cookie sheet about 2” apart. Use a second baking sheet if necessary.
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Bake on the middle rack for 12-15 minutes or until cookies are set and tops are bumpy.
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Allow to cool on the baking sheet 2 minutes, then carefully transfer to wire racks to cool completely.
Enjoy it!!
Source
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