Chocolate Chip Cacao Cookies (Vegan and Gluten-Free!)
We’ve been spending this time at home baking away! I have been in search of the best classic chocolate chip cookie recipe and this one does it for me! I love chocolate chip cookies that are soft and chewy, and this recipe does not delivers. I added a scoop of Organic Cacao Powder to add an extra boost of antioxidants (and chocolate) into each cookie!
Ingredients:
2 cups almond flour (180g)
1/2 teaspoon baking powder
1/4 cup + 2 tablespoons of Organic Maple Syrup
1/4 cup of organic nut butter of your choice. The runnier, the better. The more solid variations may not work as well in this recipe.
1 tablespoon Organic Coconut Milk
1/3 cup vegan dark chocolate chips
1/4 teaspoon salt (optional)
1 tablespoon nubeleaf Organic Cacao Powder
Directions:
Preheat oven to 350°.
Combine almond flour, baking powder, Organic Cacao Powder, maple syrup, salt, nut butter and coconut milk in a large mixing bowl.
Once ingredients are mixed together, stir in the vegan chocolate chips.
Form the dough into one large cookie dough ball. The dough will be easy to shape.
Use a cookie dough scooper to scoop out cookies onto a lined cookie sheet. This batter will make about 16 cookies.
Slightly press the top of each cookie to form a flatter cookie shape. These cookies will not spread a lot while baking. Thinner cookies will be crispier, while fatter cookies will be softer and chewier. (I use this step as an excuse to push in more chocolate chips on top of cookie!)
Bake at 350° for 12-15 minutes, or until cookies edges are golden brown.
Let cool on cookie rack for an hour. Store in air tight container for up to a week.
Based on a recipe by The Conscious Plant Kitchen. Original recipe can be found at: