One Massive Cookie
Ever want, okay need, the warm, freshest cookie that’s bigger than your face? I totally understand the craving, especially when there’s a loaded amount of chocolate chips that become oh so gooey + melted. It has such a thick, fluffy texture, just like my classic, bakery-style cookies! Possibly even better, grab your favorite, creamiest ice cream and pile it between two pieces as big as a normal-sized cookie. Perfect replacement for my vegan ice cream cookie sandwiches, but no worries, you’ll have some left over!
Ingredients:
2 eggs, organic + pasture-raised
1/3 cup almond butter
1/4 cup coconut oil, melted + cooled
1/4 cup maple syrup
1/3 cup coconut sugar
3/4 cup almond flour
1/4 cup + 2 tbsp coconut flour
1/2 tsp baking soda
1/2 tsp pink salt
3/4+ cup chocolate chips/chunks (I used these as well as chips!)
Directions:
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk the eggs.
Stir in the almond butter, melted coconut oil, and maple syrup. Mix in the coconut sugar.
In a separate, smaller bowl, mix the almond + coconut flours, baking soda, and pink salt.
Gradually pour and stir the dry into the wet ingredients.
Fold in the chocolate and make sure everything is well-combined.
Transfer all of the batter onto the prepared pan, in a circular shape. Try to distribute the batter as evenly as possible and about 1.5 inches high.
Bake for 18-20 minutes, or until the edges are golden-brown.
Allow to cool for about five minutes, then enjoy!
Store leftovers, if any, in an airtight container for up to one week (best of luck with making it last that long though).
