Chocolate Chunk Chia Cookies
Gluten-free, vegan, heart-healthy, high protein, Paleo
This chocolate chip cookie is my favorite version of a vegan, gluten-free, paleo, sugar-free and egg-free cookie. My cookie is packed with chunks of dark chocolate, crunchy chia seeds, plus double the vanilla in protein powder and in extract. When you bite into a crunchy cookie you will find a chewy center - exactly what you love in the perfect drop cookie. The salted tops just push it over the edge of decadence. My favorite nut butter to use in this cookie is cashew because it gives you a creamy, unexpected, warm flavor. Your friends will tell you this is the best chocolate chip cookie they have ever had. Period. Trust me on this one!!!
Chocolate Chunk Chia Cookies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2023
Ingredients
1/2 cup coconut sugar
1/3 cup nut butter (best is cashew)
1/4 cup maple syrup
2 tablespoons melted coconut oil
1 tablespoon vanilla extract
Dry
1 cup almond flour
1/4 cup protein powder
1/4 cup tapioca flour
2 tablespoons chia seed
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chunks/chips
large crystal salt
Makes 16 cookies
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Instructions
1. Preheat oven to 350ºF/180ºC. Prepare a cookie sheet lined with parchment paper or sprayed with coconut oil.
2. In a large bowl blend together coconut sugar, nut butter, maple syrup, melted coconut oil and vanilla, using a hand mixer or hand whisk for 2 minutes until creamy smooth.
3. Add dry ingredients: almond flour, protein powder, tapioca flour, chia seeds, baking powder and salt. Fold together until blended. Mix in chocolate chips.
4. Refrigerate cookie dough for 30 minutes. Scoop cold dough into 16 cookie dough balls. Place onto prepared baking sheet spaced ½-inch (1,5 cm) apart and sprinkle tops with large crystal salt. Bake 12 minutes. Let cool completely before handling
Photos by Brian Byllesby
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