If you're the person who fights for the corner pieces of a brownie, these are the cookies for you! With the perfectly chewy, crispy edges and a gooey interior, these double chocolate chunk brownie cookies are everything you could want in a treat. And they're gluten-free, refined-sugar-free, and vegan friendly!
- 1/2 cup Yumbutter Superfood Almond Butter
- 1 tbsp ground flax mixed with 3 tbsp warm water
- 1/4 cup maple syrup
- 1/3 cup coconut sugar
- 3 tbsp coconut oil
- 1/3 cup cocoa powder
- 1/4 cup almond flour
- 1 tbsp tapioca starch
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup chocolate chips
Preheat oven to 325F.
Mix the flax and water together and set aside to thicken for 15 minutes.
Once thick, add to the rest of the wet ingredients plus sugar. Stir in the dry. Fold in chocolate chips.
Drop by spoonfuls onto a parchment-lined cookie sheet. Sprinkle with sea salt and bake for 14-18 minutes. Enjoy!