Description
The perfect recipe when you need a solo chocolate cookie fast. This almond flour cookie is grain-free and packed with dark chocolate chunks!
Ingredients
- 1 flax egg (1 tsp ground flaxseed + 1 TBSP filtered water)
- 1 TBSP pure maple syrup
- 1 TBSP almond butter
- 1 ½ tsp unsweetened almond milk
- 1 TBSP raw cacao powder
- ¼ cup superfine almond flour
- 1 TBSP Endangered Species Oat Milk + 55% Dark Chocolate Bar, broken into chunks + more for topping
- (optional) 1 TBSP chopped pecans + more for topping
Instructions
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- Mix the ground flaxseed and filtered water together in a small mixing bowl and allow to sit for ~5 minutes to gel.
- Add the maple syrup, almond butter, and almond milk and stir everything to combine.
- Next, add in the cacao powder and almond flour and stir again to form a cookie dough.
- Fold in the chocolate chunks and optional pecans.
- Use a spoon or spatula to form the batter into one large cookie on the lined baking sheet. Top with more chocolate chunks and pecans, if desired.
- Bake for 14-15 minutes, until golden brown underneath and the edges.
- Remove from the oven and allow the cookie to cool for 10-15 minutes before serving.
- Enjoy immediately with no leftovers!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined-Sugar-Free