Peanut Chocolate Chunk Cookies
Ingredients
-
2
tbsp
flaxseed meal
-
6
tbsp
almond milk (or other non-dairy milk)
-
2 ¼
cups
gluten free flour
-
2
tbsp
arrowroot powder (or cornstarch)
-
1
tsp
baking powder
-
1
tsp
baking soda
-
½
tsp
salt
-
1
tsp
vanilla
-
4
tbsp
maple syrup
-
6
tbsp
peanut butter (or nut butter of choice, or tahini)
-
7
tbsp
melted coconut oil
-
1
cup
coconut sugar
-
1
cup
dairy free dark chocolate baking chunks
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix flaxseed meal and almond milk, then set aside.
- In a large bowl, combine gluten free flour, arrowroot powder, baking powder, baking soda, and salt.
- In the bowl with flax and almond milk, add maple syrup, vanilla, peanut butter, and melted coconut oil, whisking until well combined.
- Add coconut sugar to the wet mixture and whisk again.
- Combine the dry ingredients with the wet ingredients, using your hands to incorporate the dough.
- Fold in the chocolate chunks.
- On a parchment-lined baking sheet, scoop out approximately 20 cookies.
- Bake for 9 to 10 minutes, then remove from the oven and enjoy.
Nutrition Facts (estimated)
Servings
20 cookies
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
100mg
Cholesterol
0mg
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