Ingredients
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Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- To prepare the “flax egg” mix together a ground flaxseed meal with the 2 ½ tablespoon water in a small bowl. Set aside for 5 minutes, until it becomes a thick gel.
- In a medium bowl, whisk together the almond flour, sea salt & baking soda. Set aside.
- In a bowl of an electric stand mixer fitted with a paddle attachment (or using a handheld mixer with a bowl), combine the vegan butter, brown sugar, granulated/cane sugar and vanilla extract. Beat on medium speed 3-5 minutes, until combined and creamy.
- Next, mix the flax egg into the butter mixture just until combined.
- Pour the dry ingredients (from step 3) into the butter-egg mixture and mix on medium speed just until combined.
- Using a rubber spatula, fold the chocolate chunks into the cookie dough.
- Using a ¼ cup, scoop about 9 cookie dough balls onto the parchment-lined baking sheet, leaving 2 inches of space between each mound of dough. If making smaller cookies (totaling 18 cookies), scoop 2-tablespoonfuls per cookie.
- Refrigerate the dough for 15 minutes (if you have the time).
- Bake cookies for 18-20 minutes in the middle oven rack. Sprinkle cookies with flakey sea salt right after baking.
- Allow cookies to cool on a wire baking rack for 10 minutes. Enjoy!
Test Kitchen Notes
*You can most probably substitute the vegan butter for Unrefined Coconut Oil, but I haven’t tested it out.