CHEF BAI'S ULTIMATE COOKIE DAY VEGAN CHOCOLATE CHIP RECIPE

Recipe by: Chef Bai

INGREDIENTS

  • 2 tbsp ground chia seeds
  • 1/4 cup water
  • 1/2 Cup smooth almond butter
  • 3/4 cup Big Tree Farms ROC Golden Coconut Sugar
  • 1/4 cup melted coconut oil
  • 1/4 cup cashew milk or plant milk of choice
  • 1 tsp pure vanilla extract
  • 1 1/4 cups almond flour
  • 1/2 tsp baking soda
  • 1 cup rolled oats
  • 3 oz (1 tablet bar) vegan dark chocolate broken into pieces
  • 1/2 tsp flaky sea salt
  • Vegan vanilla ice cream, for serving (optional but delicious!)

DIRECTIONS

  1. Preheat oven to 350F (177C).
  2. In a large bowl, make two chia eggs by mixing together the ground chia seeds and water. Let the mixture sit and thicken or 1 minutes. Once the chia has absorbed all the water, add the almond butter, sugar, milk and vanilla. Mix the ingredients well with a spatula or wooden spoon.
  3. In a medium bowl, mix together the almond flour and baking soda with a fork. Make sure to break up any clumps of baking soda. Add the almond flour mixture to the chia mixture. Next, fold in the oats.
  4. Evenly coat a 10-inch ovenproof skillet with additional oil. If you want to skip this step, you can line with parchment paper instead. Add the cookie dough to the skillet and press down so it's nice and even.
  5. Top he cookie with the chocolate pieces and sprinkle the sea salt on top.
  6. Bake the cookie for 25-30 minutes , until it's golden brown. It'll lift easily from the around the side of the skillet and will still be soft to the touch in the middle. Remove the cookie from the oven and let if cool for at least 10 minutes. Top with vegan ice cream and dig into that warm, gooey goodness!

NOTE:
To make INDIVIDUAL cookies with the same recipe, scoop balls out onto a baking sheet, 2 inches apart and bake for 8-10 minutes.

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