Co-co-nutty Chocolate Chunk Cookies
Active Time: 25-30 minutes / Cook Time: 10-12 minutes / Total Time: 45 minutes
Makes about 18 cookies
- ½ tablespoon flaxseed meal
- 1 ¼ tablespoons water
- 1/3 cup almond or peanut butter*
- 1/3 cup maple syrup
- 2 tablespoons virgin coconut oil, melted
- 1/2 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1/2 cup plus 2 tablespoons gluten-free, old-fashioned rolled oats, ground for 30 seconds in a food processor or blender
- 3/4 cup gluten-free old-fashioned rolled oats
- ¼ cup unsweetened shredded coconut
- 1 cup chopped dark chocolate or dark chocolate chunks
- Combine flaxseed meal and water in a dish and stir (this is what is known as a “flax egg.” It is a great egg substitute!). Let stand five minutes. Preheat the oven to 350° F with a rack in the middle. Line a baking sheet with parchment paper.
- Combine almond butter and maple syrup in a large bowl. Whisk in coconut oil until wellblended. Whisk in the flax egg, then add the vanilla, baking soda, baking powder, and salt.
- Stir in ground oats, rolled oats, shredded coconut, and chopped chocolate. (This will be easiest with a wooden spoon or sturdy silicone spatula.)
- Drop dough by the tablespoon onto the prepared baking sheet, leaving about an inch between each cookie. Bake, rotating the baking sheet halfway through cooking, until cookies are just set and beginning to turn golden around the edges, 10-12 minutes. Remove from the oven and let cool completely on the baking sheet.
- Store 6 cookies at room temperature in an airtight container, to enjoy this week. Freeze the rest and thaw as needed.
*You can substitute sunflower seed butter, but the cookies may have a greenish tinge to them, due to the chlorogenic acid reacting with the baking soda in the recipe.