Desiring the comfort of a classic chocolate chip cookie, but hoping for something a little more substantial?

We’ve got you covered!

This Gluten-free, Vegan, Cacao covered cookie is a hit!

Rather than traditional processed ingredients, this recipe works with nourishing ingredients like flax seed, oat/almond flour, coconut sugar and pure cacao.

So here it is, the Cacao Sol take on the Chocolate Chip Cookie:

We suggest making this recipe with all Organic ingredients.

Click below to order your Ceremonial Grade Cacao for this recipe:

Cacao Sol - Chocolate Chip Cookie

Ingredients

Wet ingredients:

• 3/4 cup coconut sugar

• 1/2 teaspoon vanilla extract

• 1 tablespoon flaxseed meal

• 3 tablespoons vegan milk

• ⅓ cup melted and cooled coconut oil

Dry ingredients:

• 1 cup almond flour

• 1 cup gluten free oat flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup chopped Ceremonial Cacao

   

Instructions

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.

1. In a large bowl, whisk together the coconut sugar, vanilla, flaxseed meal and oat milk until well combined and wet.

2. Whisk in the melted and cooled coconut oil until completely smooth and creamy.

3. Add the dry ingredients to the bowl: almond flour, oat flour, baking soda and salt. Mix until combined.

4. Fold in Chopped Cacao Sol Cacao.

5. Use a medium cookie dough scoop to grab cookie dough, or use your hands to grab about 2 tablespoons of dough and roll into a ball.

6. Place cookie dough 2 inches apart on the baking sheet.

7. Bake for 10-12 minutes. Allow cookies to sit on the baking sheet for at least 10 minutes before removing them from the pan.

8. Drizzle with melted Cacao Sol cacao for that extra touch.

Enjoy this delicious, transparently healthy take on the Chocolate Chip Cookie!