Decadent chocolat chip cookies
Prep time : 30 minutes
Chilling : 1 to 2 hours
Servings : 20 large cookies
INGREDIENTS
- 1 tbsp ground chia
- 1 tbsp ground flax
- ½ cup water
- ¾ cup almond flour
- ½ cup sorghum flour
- ¼ cup white rice flour
- ¼ cup tapioca starch
- ¾ tsp baking soda
- ½ tsp pink salt
- ¾ cup melted unsalted plant butter
- 1 cup coconut sugar
- ¼ cup cane sugar
- 1 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
This recipe was created by our president and co-founder, Tatiana. They are the best chocolate chip cookies (!!). It’s hard to stop at only two cookies.
INSTRUCTIONS
- In a small bowl, mix the ground flax and the chia seeds with ½ a cup of water. Set aside to thicken.
- In another bowl, sift together the flours, the baking soda and the salt. Set aside.
- Melt the unsalted plant butter over low heat. Increase the heat to medium-high and cook, stirring, until it foams and turns golden (no more than 3 minutes). Remove from heat and let cool for 5 minutes.
- In a large bowl, combine both sugars. Add the cooled butter, scraping the pan well. Beat for 2 minutes until smooth.
- Mix in the flax-chia mix and beat for 1 minute. Add vanilla extract.
- Gradually add the flour mixture. Mix until a sticky dough forms. Gently fold in the chocolate chips.
- Refrigerate the dough for 1 to 2 hours. This step is essential so the dough isn’t too soft.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop about 1 oz (30g) of dough per cookie. Place on the baking sheet, leaving space for spreading. Flatten slightly with the back of a spoon.
- Bake for 11 minutes. Remove from the oven while they still look slightly underbaked — that’s the secret to soft, chewy cookies.
