Jumbo Double Chocolate Cookie
Ingredients
-
1
teaspoon
ground flaxseed
-
1
tablespoon
water
-
½
cup
almond meal (or hazelnut/sunflower seed meal)
-
2
tablespoons
unsweetened cocoa powder
-
½
teaspoon
finely ground coffee (optional)
-
⅛
teaspoon
fine sea salt
-
¼
teaspoon
baking soda
-
2
tablespoons
maple syrup
-
1
tablespoon
smooth, natural peanut butter
-
1
teaspoon
olive or avocado oil
-
¼
teaspoon
vanilla extract
-
1
oz
dairy-free semi-sweet chocolate chips or chunks
-
2
tablespoons
extra chocolate chips
Instructions
- Preheat the oven to 375°F and line a small baking sheet with parchment paper.
- Combine the ground flaxseed and water in a small bowl and let it thicken for 5 minutes.
- In a medium bowl, mix together the almond meal, cocoa powder, coffee (if using), salt, and baking soda.
- Add the flaxseed gel, maple syrup, peanut butter, avocado oil, and vanilla to the dry ingredients and stir until combined.
- Fold in the chocolate chips until evenly distributed.
- Transfer the dough to the baking sheet and shape it into a ½-inch thick circle.
- Bake for about 10 minutes until small cracks appear and the cookie lightens in color.
- Allow the cookie to cool completely on the baking sheet for at least 30 minutes before enjoying.
Nutrition Facts (estimated)
Servings
1-2
Calories
250
Total fat
14g
Total carbohydrates
26g
Total protein
6g
Sodium
150mg
Cholesterol
0mg
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