Richie-Rich Chocolate Cookies
Who doesn’t love a good, sweet, rich, and chewy chocolate chip cookie? I whipped these up on a Sunday afternoon and they were all gone by Monday morning. I gotta say, this is one of my new favourites!
What if you love a good chocolate chip cookie, but without the eggs, without the gluten? I got ya!
Ingredients & Directions
Estimated time: 25 minutes
Effort/Skill: Easy
1/4 cup coconut oil
1/3 cup almond butter (tahini, peanut butter, cashew butter or your favourite seed butter)
4 tbsp maple syrup
2 medjool dates soaked in warm water and cut into small pieces
2 tbsp chia egg, 4 tbsp warm water
3/4 cup chickpea flour
1/2 cup cocoa
1/2 tsp sea salt
1/2 tsp cream of tartar
1/2 tsp baking soda
Directions
Preheat your convection oven to 325F or regular oven to 350F.
In a small dish, combine the chia seeds with warm water. Set aside for 5 minutes.
In a medium bowl, combine coconut oil, nut butter, maple syrup and dates.
Mix well.
Add in the chia “egg” mixture, the applesauce and vanilla. Blend well.
Add in the mixed dry ingredients. If you need to add a bit more flour or cocoa to make them stickier, here’s your chance. Mix with a spoon well.
Add in the chocolate chips. Mix and drop cookies onto a parchment-lined baking sheet. Bake for 15-20 minutes at 325F (convection) or 12 minutes (350F (regular oven).
Serve warm with your favourite tea.
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