Dense & Doughy Chocolate Chunk Cookies - EGG FREE!
They’re soft but doughy, dense, and absolutely delicious. And, they’re made without ANY eggs - yes flax eggs included. If your body doesn’t tolerate eggs very well, or if you just would rather save them for breakfast, this recipe is for you. They take almost no time to make, and the cleanup is especially easy since they’re made all in one bowl.
Also, I haven’t tested other flours, but feel free to sub different ingredients that work better for you. But whatever you do, make sure you go the chocolate chunk rather than chip route, because that’s always the way to go.
Make them ASAP!
RECIPE
Ingredients:
1/3 cup melted coconut oil (sub butter)
1/3 cup maple syrup
1 tsp vanilla extract
2 cups almond flour
1 tsp arrowroot powder (sub corn starch)
1/2 tsp baking powder
Chocolate bar of choice, chopped into chunks (I used Hu Kitchen Salty Dark Chocolate) - Code grayce)
Directions:
Whisk coconut oil, maple syrup, and vanilla in a bowl until smooth.
Stir in remaining ingredients and continue to mix until dough forms. If too sticky, add more flour.
Roll into balls and flatten slightly to desired shape on a parchment lined baking sheet, they won’t spread much.
Bake at 350 for 12 minutes, or until edges are golden.
Let cool COMPLETELY before touching/moving (they need time to firm up!). Top with sea salt if you know what’s good.