CHOCOLATE CHUNK COOKIES

By: Kate Bradley
From: Bliss Bites
Makes: 22
Prep: 15 mins
Cooking time: 15 mins

The chocolate chip cookie really is the king of the cookie world, and this version is vegan, gluten-free, paleo, refined sugar-free and egg-free. And it can be made nut-free too, if you want! That in no way means these are fun-free though, as they’re as fun and tasty as can be! They’re perfect with a morning or afternoon cuppa, or just for sneaking in throughout the day as a little snack.

Ingredients

Quantity	Ingredient
100g	ground almonds
or	sunflower seeds, ground to a fine meal
30g	arrowroot flour
or	tapioca flour
2 1/2 tablespoons	coconut flour
1 teaspoon	bicarbonate of soda
60ml	coconut oil, slightly softened
1/4 teaspoon	vanilla powder
90g	nut or seed butter
75g	coconut sugar
2 1/2 tablespoons	maple syrup
120g	raw or dark chocolate (at least 70% cocoa solids), roughly chopped
1 pinch	sea salt flakes
2 tablespoons	white chia seeds
or	linseed meal

Method

Preheat the oven to 180°C and line a baking tray with baking paper.
Combine all the ingredients in a mixing bowl with 60 ml water and stir together to form a dough. Or you can use an electric mixer, fitted with the paddle attachment, to mix if you prefer.
Wrap the dough in plastic wrap then refrigerate for at least 30 minutes to firm up a bit. (I know, it’s hard – I don’t want to wait either but you have to trust me when I say chilling the dough makes for a better cookie!)
Remove the dough from the fridge then roll into 3.5 cm balls and place on the baking tray. Gently flatten them with the back of a fork then bake for 12–15 minutes or until golden.
Allow to cool before nibbling. Store in an airtight container, at room temperature, for up to 1 week.

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CHOCOLATE CHUNK COOKIES

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