Description
Giant vegan, gluten-free, and grain-free almond flour chocolate chip cookie for two! Lightly sweetened with maple syrup and dairy-free chocolate chunks.
Ingredients
- 2 tsp ground flaxseed + 2 TBSP filtered water
- 3 TBSP creamy almond butter
- 2 TBSP pure maple syrup
- 1/4 tsp baking powder
- 1/4 cup almond flour
- 1–2 TBSP coconut flour
- 1/4 cup dairy-free chocolate chips + more for topping
Instructions
- Preheat oven to 350°F and line a baking sheet with If You Care Parchment Paper.
- In a medium. bowl, combine the ground flaxseed and filtered water together and let sit for 5 minutes until gel forms.
- Add in the almond butter, maple syrup, and baking powder, and mix well to combine.
- Add in the almond flour and stir gently with rubber spatula or wooden spoon to combine. The batter will be creamy and slightly runny.
- Start by adding 1 TBSP of coconut flour and mixing. The batter should stiffen slightly to resemble more of a cookie dough. If the batter is still runny, add up to 1 TBSP more coconut flour.
- Fold in the chocolate chips.
- Scoop dough onto the parchment lined baking sheet and shape into a thick, flat circle, about 6″ in diameter. The dough should be slightly sticky, but pliable. Top with additional chocolate chips, if desired.
- Bake giant cookie for 14-16 minutes, or until the edges are golden brown. The cookie may feel soft when first removed from the oven but will harden as it cools.
- Allow cookie to cool on the baking sheet for 10-15 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free, Oil-Free, Grain-Free