My love for cookies knows no bounds apparently. It seems like I’m always making them, but don’t take that as a complaint. These cookies are not my typical favourites, but damn when you taste them, it’s hard for them not to be the most loved. The chunks consume the cookies, and when they’re warm, each bite is a thick mixture of cookie and melted chocolate. As Anna Olson says, I’m kind of a cookie purist. I just like my chocolate chips, no extra add ins and what not. Most of the time I find myself drawn to classic chocolate chips, but sometimes it’s nice to change up the base. That being said, you can change the add ins and use whatever ingredients you think will be good like nuts, dried fruits etc.
makes 24 cookies Ingredients
1/2 cup maple syrup
4 tbsp natural almond butter (or other nut or seed butter)
1/2 cup vegan brown sugar
1 tsp vanilla extract
5 tbsp non-dairy milk
1/2 tsp salt
1 tsp baking powder
6 tbsp cocoa powder
1 1/2 cups whole wheat flour
1 cup vegan chocolate chunks, I recommend Enjoy Life
Add the syrup, almond butter, sugar, vanilla and milk to a bowl and stir well to incorporate.
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Add in the salt, baking powder, cocoa powder and flour one at a time, stirring each until it is incorporated. Add in the chocolate chunks last.
Form the dough into small (or whatever size balls you want) with your hands and line them on a baking sheet. Flatten them and shape them into whatever shape you want them to look like because they won’t spread much.
Bake for 10 to 14 minutes, until soft or desired texture. Let them cool on a baking sheet for a while and you can eat them from there, or store in a container.
These are the chunks…