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Thick and Chewy Chocolate Chip Cookies
Big bakery-style chocolate chip cookies (but healthier!) Thick and chewy made with cashew butter, cassava flour, and dark chocolate. Vegan and paleo!
Ingredients
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- ½ cup (125g) cashew butter (or any nut/seed butter)
- ¼ cup (50g) coconut oil*
- 2 tbsp (30g) almond milk
- ½ cup (70g) coconut sugar
- 1 tsp vanilla extract
- ½ cup (70g) cassava flour
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup (80g) Hu Gems
Instructions
- Preheat the oven to 375ºF.
- Prepare the flax egg and set aside to gel.
- In a mixing bowl, combine almond butter, coconut oil, flax egg, coconut sugar, almond milk, and vanilla. Beat with a hand mixer until well combined.
- Add the flour, baking soda, and salt, and beat to incorporate.
- Fold in the Hu Gems.
- Scoop onto a lined baking sheet (I did about 3 tbsp per cookie, but they are quite big so you could use less for smaller cookies) leaving space in between for spreading.
- Bake for 12-15 minutes at 375ºF until golden on the edges.
- Remove from the oven and cool for 10 minutes before transferring to a cooling rack to cool completely.
Video
Notes
*You can sub applesauce, but you will lose the crispy edges and natural cookie spread.
| Nutrition: (Serving Size — 1 cookie) | |||
| Calories: 328 | Fat: 21g | Sugar: 17g | Saturated Fat: 8g |
| Protein: 4g | Fiber: 3g | Sodium: 148mg | Carbohydrates: 30g |
