Double Choc Chip Cookies

GF, DF, Refined Sugar Free & Vegan (optional)

RECIPE

Ingredients

Makes 8

150g vegan butter

½ cup raw honey or maple syrup

2 eggs or 3 tbsp ground flaxseed

250g GF self-raising flour

50g cacao powder

2 tablespoons LAE Wellness Chagaccino

1 teaspoon baking powder

1 teaspoon bicarb soda

200g vegan dark chocolate chips

2 teaspoon flaky sea salt

Method

Preheat the oven to 180ºC and line two large baking trays with baking paper. Place butter into a small saucepan and melt it over medium heat.

If you are using flaxseed instead of eggs, mix it with six tablespoons of cold water and set aside.

Once the butter has melted, pour in the raw honey or maple syrup and whisk until well combined. Slowly add in the eggs or flaxseed egg, whisking as you go.

In another bowl, whisk flour, cacao, chagaccino, baking powder and bicarb soda until all lumps are dissolved. Mix into the batter, then stir through the chocolate chips.

Place batter in the fridge for 15 minutes to set. Scoop heaped tablespoons of dough onto the lined baking trays. Keep in mind they will expand slightly. The mixture will make eight large cookies.

Bake for 15 minutes, then remove from the oven to cool for an additional 10-15 minutes. Sprinkle each with flaky sea salt to serve.