A double chocolate chip cookie made easy and oh so chewy. This recipe will have you coming back for more. My only tip is to make em thick – try not to flatten them out too much.
- 1.5 cups gluten free flour*
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup dark chocolate almond butter**
- 3/4 cup maple syrup***
- 1 tsp vanilla extract
- 1/2 cup dairy free chocolate chips
Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper.
Mix the dry ingredients in one bowl and wet ingredients in a separate bowl. Then combine both (do not over mix). Lastly, fold in the chocolate chips.
Form your cookies like meatballs and flatten them out slightly – not too much. I found the thicker the cookie, the better.
Bake for 12 minutes.
Yields 25 cookies.
*You can substitute in all purpose flour.
**For the dark chocolate almond butter.. this particular product may be hard to find I used Maranatha brand. You can sub in Nutella or Peanut Butter & Co. Dark Chocolate Dreams but decrease the maple syrup to 1/2 cup.
***You can substitute in honey or any liquid sweetener for the maple syrup.