Vegan Chewy Chocolate Chip Cookies
Oh man, this one is a good one, so you might want to just skip straight to the recipe and get baking.
These cookies are just like the classic - but actually though. I created this recipe after finding inspiration from a good ol’ fashioned chewy CCC, filled with all of the buttery, sugary, and gluten-y ingredients that we all love. And absolutely no shade to the classics, but not everyone is able to enjoy those on a daily (or multiple times daily…) basis without feeling the side effects. So I made some tweaks, using more natural ingredients, and the final product was a seriously delicious success.
And if you’re not someone with specific food allergies or intolerances, feel free to sub out ingredients for ones that you prefer. As always, every recipe can be made into one that suits you and your body best, so never feel as though you have to give up the foods you love.
If you’re Somehow still with me, hurry up and start baking!
RECIPE
Ingredients:
1 flax egg (1 tbsp flaxseed + 2 tbsp water, let sit for a few minutes to thicken)
1/4 cup softened vegan butter (I love this one)
1/4 cup creamy almond butter (sub any nut/seed butter)
3 tbsp coconut sugar (sub brown sugar)
3 tbsp monkfruit sugar (sub any white granulated sugar)
1 tbsp maple syrup
2 tsp vanilla extract
1 cup almond flour
1/4 cup arrowroot powder (sub 3 cornstarch)
1/2 tsp baking soda
1 vegan dark chocolate bar chopped into chunks (I used Hu, if you know…you know)
Directions:
Using a hand mixer, beat together egg, butter, and nut butter in a large bowl until smooth. Add sugars, maple syrup, and vanilla and continue to mix until combined.
Slowly fold in flour, arrowroot, and baking soda and mix on low until a dough forms. Stir in chocolate chunks and refrigerate for 10 minutes.
Roll dough into 12 even sized balls and bake at 350 for 11 minutes. Top with extra chocolate and sea salt, then let cool completely to allow cookies to firm.