Description
Allergy-friendly SunButter chocolate chip cookies that taste just like classic chocolate chip cookies with no peanuts required!
Ingredients
- 1 TBSP ground flaxseed + 3 TBSP filtered water
- 1/3 cup coconut sugar
- 1/4 cup unsweetened almond milk
- ¼ cup Organic SunButter
- 1 1/4 cup Super-Fine Almond Flour
- 1/2 cup vegan dark chocolate chips
- 1/3 cup Gluten-Free Oat Flour
- 1/2 tsp baking powder
Instructions
- Add the ground flaxseed and filtered water to a large mixing bowl and allow it to sit for a few minutes to gel.
- Add in the coconut sugar, almond milk, and SunButter and whisk everything to combine.
- Next, add in the almond flour, out flour, and baking powder. Stir everything until you have a sticky dough.
- Fold in the dark chocolate chips.
- Cover the bowl with a lid or plastic wrap and transfer it to the refrigerator to chill for ~30 minutes.
- In the meantime, preheat the oven to 375°F and line a baking sheet with parchment paper.
- Scoop out heaping Tablespoon amounts of dough and transfer the balls to the lined baking sheet. Use the palm of your hand or the bottom of a glass to gently smash the cookies down slightly into small discs. Add a few more chocolate chips on top if you want to. The cookies don’t spread a lot, so you don’t need a lot of space between them. The batch should make 12-15 cookies.
- Bake the cookies for 13-15 minutes or until the edges and bottoms are golden brown and crispy. The cookies may seem underdone when first removed from the oven but will firm up as they cool.
- Remove the cookies from the oven and let them cool for 5-10 minutes before serving.
- Store leftover chocolate chip cookies in an airtight container in the refrigerator for up to one week and freeze for long term storage.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free