fudgy double

chocolate cookie


– 2 Tbsp ground flax seed – 5 Tbsp warm water – 1 cup oat flour see note – 3/4 cup pure maple syrup – 1/2 cup tahini – 1/2 cup almond butter – 1/2 cup almond flour – 6 Tbsp cocoa powder – 6 pitted date – 1 1/2 tsp vanilla – 1/2 tsp salt – 1/2 tsp baking soda – 3/4 cup dairy-free chocolate chips plus more for topping


Mix 6 tablespoons of warm water with flax. Set aside for 10 minutes. Place flax egg and all other ingredients (except chocolate chips) into a food processor. Blend until smooth.


 Fold in chocolate chips. Scoop tablespoon-sized portions of batter, roll into balls, and flatten to ¼ inch thick on a parchment-lined baking sheet.


Place chocolate chips on top of each cookie. Bake at 350°F for 15 minutes.


Let cool on a wire rack. Serve and store in an airtight container.

Tips for Making   Fudgy Double Chocolate Cookie:

To make your own oat flour, just add rolled oats to a blender and blend to a flour. You can use Gluten Free oats if needed as well.