Jumbo Chocolate Chunk Cookies
Ingredients
Wet Ingredients
-
½
cup
natural smooth almond butter
-
¼
cup
pure maple syrup
-
3
tablespoons
virgin coconut oil
-
½
teaspoon
pure vanilla extract
Dry Ingredients
-
½
cup
gluten-free rolled oats
-
¼
cup
gluten-free oat flour
-
¼
cup
arrowroot flour/starch
-
¼
cup
almond flour
-
½
teaspoon
baking soda
-
½
teaspoon
pink Himalayan salt
-
150
grams
55% non-dairy dark chocolate
Instructions
- Preheat the oven to 350°F (180°C) and prepare a baking sheet with parchment paper.
- In a large bowl, mix the wet ingredients until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Chop the chocolate into chunks, setting aside some for topping, and mix the rest into the dough.
- Scoop mounds of dough onto the baking sheet, spacing them apart.
- Press the reserved chocolate chunks onto the tops of the cookie mounds.
- Bake for 8 to 10 minutes, adjusting for desired softness or crispiness.
- Cool on the baking sheet for a few minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
13
Calories
230
Total fat
15g
Total carbohydrates
22g
Total protein
5g
Sodium
125mg
Cholesterol
0mg
You might also like