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Chocolate chunk cookies

Chocolate chunk cookies

Chocolate chunk cookies are definitely what my week needs, I am such a cookie fanatic. I crumble it even on my oatmeal or smoothies in the morning, just because I know these guys are made of the good stuff. I mean a little bit of cookie early in the morning can do anyone some good! They are so crumbly, chocolaty chunks of heaven and might make you crumble on even the stranges food combinations, because they are just that good!

Chocolate chunk cookies are definitely what my week needs, I am such a cookie fanatic. I crumble it even on my oatmeal or smoothies in the morning, just because I know these guys are made of the good stuff. I mean a little bit of cookie early in the morning can do anyone some good! They are so crumbly, chocolaty chunks of heaven and might make you crumble on even the stranges food combinations, because they are just that good!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Beginner

Chocolate chunk cookies

Chocolate chunk cookies

Ingredients 

  • 1 cup whole wheat flour
  • 1/4 cup almond flour
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp flaxseed grounded soaked in 3 tbsp of water for 5 minutes to create a flax “egg”
  • 2/3 cup coconut oil
  • 1 heaped tbsp peanut butter
  • 1 tsp vanilla extract
  • 1/2 cup giant vegan chocolate chips or chopped up vegan chocolate chunks

Method

  1. Preheat oven to 175 degrees Celcius. 
  2. Mix the flours, coconut sugar, baking powder, baking soda, and salt and set aside. 
  3. In another bowl add in the flaxseed “egg”, coconut oil, peanut butter, vanilla extract, and mix well. 
  4. Pour the wet into the dry and mix until a pliable dough forms, fold in the vegan chocolate chips or chocolate chunks. (Add a couple more on top if you like) 
  5. Use an ice cream scoop or your hands to roll the dough into cookies, place on a parchment paper-lined tray, and press flat with the palm of your hand and bake for 10-12 minutes until golden. 
  6. Leave to cool slightly before digging in, store the rest of the cookies in an airtight container for up until three to four days. 

Notes: 

  • The peanut butter can be subbed with any other nut butter you like
  • Almond flour can be subbed with coconut flour
  • The vegan chocolate can be subbed with 90-99% dark chocolate due to low-to none dairy in these products

Hope, you love these ever so Moorish cookies!
M*

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