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+ servings


5 from 1 vote
Nicole Modic
SERVES 20 cookies
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  • 2 tbsp flaxseed meal
  • 6 tbsp almond milk (or other non-dairy milk)
  • 2 1/4 cups gluten free flour
  • 2 tbsp  arrowroot powder (or cornstarch)
  • 1 tsp  baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 4 tbsp maple syrup
  • 6 heaping tablespoons of peanut butter (or nut butter of choice, or tahini)
  • 7 tbsp melted coconut oil
  • 1 cup coconut sugar 
  • 1 cup  dairy free dark chocolate baking chunks


  • Preheat oven to 350. 
  • In a medium bowl, add the flax seeds and almond milk. Mix together and set aside.
  • In another large bowl, add the flour, arrowroot (or cornstarch), baking powder, baking soda, and salt, and mix with a spoon so that everything is blended well.
  • In the bowl with the flax and almond milk, add maple syrup, vanilla, peanut butter, melted coconut oil, and whisk everything together well. 
  • Next add the coconut sugar and continue to whisk together. Take the bowl with the dry ingredients and add it to the bowl with the wet ingredients. NOTE: the dough will seem dry, that’s OK, USE YOUR HANDS TO INCORPORATE. 
  • Fold in the chocolate chips. 
  • On a parchment lined baking sheet, use a cookie scoop to form approximately 20 cookies. 
  • Bake for 9 to 10 minutes. 
  • Remove from oven and DEVOUR. 
  • Welcome to your new favorite cookie recipe. If you make them, be sure to tag me on Instagram and use hashtag #kalejunkie. Enjoy!

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in your posts and I’ll re-share!