Thick and Chewy Chocolate Chip Cookies
Ingredients
- 1 flax egg
- 1/2 cup cashew butter
- 1/4 cup coconut oil or applesauce
- 2 tbsp almond milk
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 cup cassava flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips or chunks
Preparation
Combine the cashew butter, coconut oil or applesauce, flax egg, coconut sugar, almond milk, and vanilla extract. Beat with a hand mixer until well combined.
Add the cassava flour, baking soda, and sea salt, and beat to incorporate.
Fold in the dark chocolate chips or chunks.
Scoop the dough into 2-3 tablespoon portions.
If baking, place the scooped dough on a lined baking sheet, leaving space between them for spreading, and bake at 375°F for 12-15 minutes until golden on the edges.
Remove from the oven and cool for 10 minutes before transferring to a cooling rack.
Alternatively, chill the scooped dough to enjoy raw.
Tips
The dough can be enjoyed raw after chilling for a no-bake option.
