Chocolate 🍫 chunk cookies 🍪
#vegan #dairyfree #glutenfree
12-13 jumbo (4-inch) cookies Prep Time
20 Minutes Cook time
For the wet ingredients:
1/2 cup (120 g) natural smooth almond butter (no subs)*
1/4 cup plus 3 tablespoons (105 mL) pure maple syrup
3 tablespoons (45 mL) virgin coconut oil, softened but not hot
1/2 teaspoon pure vanilla extract
For the dry ingredients:
1/2 cup (50 g) gluten-free rolled oats
1/4 cup plus 2 tablespoons (50 g) gluten-free oat flour
1/4 cup (33 g) arrowroot flour/starch
1/4 cup (25 g) almond flour
1/2 teaspoon baking soda
1/2 teaspoon pink Himalayan salt
(150g) 55% non-dairy dark chocolate (about 1 1/2 bars)***
Preheat the oven to 350°F (180°C) and line a very large (approx. 21 by 15 inch) baking sheet with parchment paper.
In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth.
Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.
Chop the chocolate into small chunks. Set aside 3 tablespoons (for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined.
Using a large retractable cookie scoop (or simply a spoon and your hands), scoop mounds of dough (about 2 1/2 tablespoons of dough per cookie). Add each onto the baking sheet, about 3 inches apart, as they'll spread a lot while baking.
Press the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.)
Bake for 8 to 10 minutes (I prefer 8 1/2 to 9 minutes for gooey and soft cookies), until the cookies are spread out. If you prefer a crispy cookie, bake for about 12 minutes.
Recipe Credit : @ohsheglows ☺️