One Bowl Double Chocolate Chunk Cookies
Ingredients
Wet Ingredients
-
1
tablespoon
ground flax mixed with water
-
¼
cup
virgin coconut oil
-
¼
cup
sunflower seed butter
-
⅓
cup
brown sugar
-
⅓
cup
natural cane sugar
-
1
teaspoon
vanilla extract
Dry Ingredients
-
½
teaspoon
baking soda
-
½
teaspoon
baking powder
-
½
teaspoon
fine grain sea salt
-
3
tablespoons
cocoa powder
-
1½
cups
gluten-free rolled oats, processed into flour
-
1-2
teaspoons
non-dairy milk (if needed)
-
100
grams
dark chocolate, finely chopped
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the ground flax with water in a bowl and let it thicken.
- Add the coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla to the flax mixture and beat until smooth.
- Gradually mix in the dry ingredients: baking soda, baking powder, salt, cocoa powder, and oat flour.
- If the dough is dry, add non-dairy milk as needed to moisten it.
- Chop the dark chocolate and mix it into the dough.
- Shape the dough into balls and place them on the baking sheet, pressing them down slightly.
- Bake for 12-13 minutes until the cookies spread nicely.
- Cool on the baking sheet for 7 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12
Calories
220
Total fat
12g
Total carbohydrates
26g
Total protein
4g
Sodium
75mg
Cholesterol
0mg
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