Giant Double Chocolate Chip Cookie

Ingredients

• 3 tbsp Almond butter
• 3 tbsp Maple syrup or honey (Use maple syrup for a refined-sugar-free vegan option; honey is an alternative.)
• 1 tsp Vanilla extract
• 0.25 cup Almond flour
• 2 tbsp Cocoa or cacao powder (Use unsweetened powder.)
• 0.5 tsp Baking soda
• Chocolate chips (Use a generous handful, approximately 30 g, plus extra for topping. Choose dairy-free chips to keep the cookie dairy-free.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   Add the almond butter, maple syrup or honey, and vanilla extract to a mixing bowl. Stir until the wet ingredients are smooth and well combined.

3. 3

   Add the almond flour, cocoa or cacao powder, and baking soda to the bowl. Mix until a thick, cohesive dough forms with no dry pockets remaining.

4. 4

   Add the chocolate chips and fold them through the dough until evenly distributed.

5. 5

   Use your hands to shape the dough into one large ball. Place it on the parchment-lined baking sheet and flatten it into a thick, oversized cookie. Press additional chocolate chips over the top.

6. 6

   Bake at 350°F (175°C) for 13–15 minutes, until the edges look set and slightly crisp while the center remains soft and gooey.

7. 7

   Let the cookie cool briefly on the baking sheet so it can firm up slightly, then enjoy warm.

Notes

The source gives a flexible amount for the chocolate chips. The cookie is intended to be large, with a soft center and slightly crisp edges. For a fully dairy-free result, verify that the chocolate chips contain no milk ingredients.

Nutrition per serving

• dessert
• cookie
• gluten-free
• dairy-free
• refined-sugar-free
• vegetarian
• baked
• chocolate