Description
Most chocolate chip recipes require butter and milk, a no-no for vegans. Thankfully this vegan chocolate chip cookies recipe remedies that!
Ingredients
Scale
- 1 cup nut butter of choice (I recommend chocolate hazelnut butter)
- ½ cup Bob’s Red Mill Paleo Baking Flour
- ⅓ cup maple syrup
- 1 flax egg (1 tablespoon flax + 3 tablespoons water)
- 1 tablespoon vanilla extract
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- ½ cup cacao nibs
- ½ cup dark chocolate chips, minimum 70% cacao
- Shredded coconut and extra cacao nibs to top
Instructions
- Preheat oven to 350 F.
- In a food processor, add in chocolate hazelnut butter, Paleo flour blend, maple syrup, flax egg, vanilla extract, sea salt and baking powder.
- Blend until well-combined.
- Add in the cacao nibs and chocolate chips, and pulse 6-8 times or until they are well-dispersed.
- Chill dough for 20 minutes.
- Scoop a tablespoon of the dough, shape into cookies and place on baking sheet lined with parchment paper.
- Top with shredded coconut and cacao nibs.
- Bake for 12 minutes.
Notes
- This recipe uses chocolate hazelnut butter, but you can use any nut butter of your choosing, such as almond butter.
- If you aren’t vegan, you can use an egg in place of the flax egg.
- The shredded coconut and extra nibs are optional.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 289
- Sugar: 10.8g
- Sodium: 104mg
- Fat: 19.9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 14.4g
- Trans Fat: 0g
- Carbohydrates: 23.5g
- Fiber: 4.5g
- Protein: 6g
- Cholesterol: 1mg
