Chocolate Chunk Cookies
Two batches of these were gone in less than 12 hours.
I don’t know what else to say to convince you other than that.
Make them. Don’t tell your family you did. Hide them. Savor them.
Chocolate Chunk Cookies
1 + 3/4 cups (238g) gluten free all purpose flour
½ cup olive oil
1/2 cup (90g) coconut sugar
2 tbsp Tejari Cacao Blend (optional)
1 large egg + 1 egg yolk
1 tbsp date syrup
2 tsp vanilla extract
1 tsp baking powder
1/2 tsp sea salt + flaky salt to sprinkle on top
1 bar chopped chocolate
Instructions:
Preheat the oven 350°F.
In two separate bowls, mix together the wet and dry ingredients.
Slowly add the dry ingredients into the wet, mixing until a dough forms. Add in the chopped chocolate and lightly knead by hand to evenly distribute the chocolate.
Scoop into 9 large cookie dough balls and gently press down to level, so they’re more of a disk than a ball. This dough doesn’t spread too much but still be carely not to place them too close together!
Bake for 10-12 minutes or until golden brown around the edges.
Sprinkle with flaky salt and allow to cool for 15 minutes before dipping in a glass of oat milk!
