Description
Easy grain-free Salted Cashew Butter Chocolate Chunk Cookies with salty dark chocolate chunks. Ready with 6 ingredients in 15 minutes!
Ingredients
- 1 flax egg (1 TBSP flaxseed + 3 TBSP filtered water)
- 1 1/4 cup almond flour (can sub 1/4 cup for vanilla protein powder, if desired)
- 1 cup oil-free creamy cashew butter
- generous 1/3 cup maple syrup
- 1 heaping cup of Hu Kitchen Salty Dark Chocolate bar, chopped
- 1 tsp baking powder
- Himalayan sea salt flakes, for topping
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium size bowl, whisk together your flax egg and allow to gel for 5-10 minutes.
- Next, add the almond flour, baking powder, cashew butter, and maple syrup, and mix well to combine.
- Fold in the chopped chocolate and mix well.
- (OPTIONAL) Place in the refrigerator for 30 minutes for dough the firm up. You can skip this step if you’re in a hurry- I usually do with success!
- Using a cookie scoop or spoon, scoop the dough into ~1.5 – 2 TBS balls onto the parchment paper. Flatten slightly with your hands. Top the cookies with additional chocolate chunks and Himalayan sea salt, if desired.
- Bake the cookies for 14-15 minutes or until they’re golden brown underneath and slightly brown around the edges. Remove the cookies from the oven and allow them to cool set before eating. Cookies will appear soft and undercooked when first removed from the oven and will firm up after cooling.
- Store leftover cookies in the refrigerator for 5-7 days and freeze them for longterm storage.
Notes
Recipe adapted from Kale Junkie
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Oil Free, Gluten Free, Vegan, Refined Sugar Free