Ingredients
- 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
Instructions
- 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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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