Decadent Vegan Double Chocolate Chip Cookies

• Condiments

  • 1/3 cup Maple syrup, pure
  • 1/4 cup Peanut butter, natural

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 Chocolate chips, vegan
  • 1/4 cup Cocoa powder, unsweetened
  • 1/4 cup Oat flour, finely ground
  • 1 pinch Salt
  • 3/4 cup Spelt flour
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Other

  • 1 tbsp Ground flax + 3 tbsp water

Found on exsloth.com

Description

Ingredients

• 1 tbsp ground flax + 3 tbsp water
• ¼ cup coconut oil, softened but not melted
• ¼ cup natural peanut butter
• ⅓ cup pure maple syrup
• 2 tsp vanilla extract
• ¾ cup spelt flour*
• ¼ cup finely ground oat flour**
• ¼ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¾ tsp baking powder
• pinch of salt
• ¼ vegan chocolate chips

Directions

• In a small bowl, combine the ground flax and water and set aside
• Preheat oven to 350F
• Using a stand or hand mixer, beat together the coconut oil, peanut butter and maple syrup on high speed
• Lower the speed and add in the flax egg and vanilla
• Sift the flours, cocoa powder, salt, baking soda and baking powder into the wet mixture and mix until well incorporated
• Fold in the chocolate chips
• Roll cookie dough into balls about 2 tbsp of dough each, place onto prepared baking tray and flatten with a fork or your fingertips
• Bake for 11 - 13 minutes or until the edges begin to crisp up
• The centres will still be a little soft so allow to cool for a few minutes on the cookie sheet before transferring to a wire rack