Perfectly chewy (vegan!) chocolate chunk cookies are just what you need (trust me). The flavor is so good, you won't even be thinking about butter. Almond butter, almond flour, and maple syrup make up the base of these cookies, and it is so good.
Preheat the oven to 350 F. Line a baking sheet with parchment paper, and set it aside.
Add wet ingredients (maple syrup, coconut oil, almond butter, and vanilla) to a medium bowl, and mix well until the mixture is smooth.
One at a time and in order, add and mix to incorporate: baking soda, flax, cinnamon, almond flour, oats, and lastly flour. Do not over-mix the dough once the all-purpose flour has been added or it will become tough as the gluten is activated.
Add dark chocolate and stir gently to combine.
Portion the dough out with a tablespoon, and roll the dough into balls. Do not flatten the dough.
Bake at 350 F for 6-8 minutes. Seven minutes is usually perfect for me (both in large and small ovens).
Cool the cookies on the tray for 2-3 minutes before transferring to a cooling rack. Allow the cookies to cool at least 20 minutes before serving. Because of the coconut oil, the cookies will be extremely soft when they come out of the oven and will appear under-done, but they will become considerably firmer the longer they sit so bear this in mind when experimenting with cooking times in your oven.
Serving Size 1 cookie
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.