Double Chocolate Chunk Cookies Recipe

Name: Double Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cups GF flour of choice (I used GF oat and rice flours); 1 tsp baking powder; 1/2 tsp baking soda; 2.5 tbsp cacao powder; 2 Squarebars, chopped into small chunks; 1 tbsp flaxmeal + 3 tbsp warm water, mixed and left to gel for 15 minutes; 3 tbsp coconut butter; 3 tbsp almond butter; 1/2 cup coconut sugar; 1 tsp vanilla extract; dash of almond mylk if necessary if batter is too dry

Servings: persons

1.5 cups GF flour of choice (I used GF oat and rice flours)
1 tsp baking powder
1/2 tsp baking soda
2.5 tbsp cacao powder
2 Squarebars, chopped into small chunks
1 tbsp flaxmeal + 3 tbsp warm water, mixed and left to gel for 15 minutes
3 tbsp coconut butter
3 tbsp almond butter
1/2 cup coconut sugar
1 tsp vanilla extract
dash of almond mylk if necessary if batter is too dry

1
Preheat your oven to 180 degrees Celsius. Line a baking tray with non stick baking paper and set aside. In a medium sized mixing bowl, prepare your flaxmeal and water.
2
In a large bowl, combine your dry ingredients apart from the Squarebars, whisking until thoroughly mixed.
3
Add the rest of the wet ingredients to your flaxmeal gel and stir to combine. Make a well in the dry ingredients and pour the liquid mixture in carefully. Stir with a wooden spoon until combined.
4
The mixture should now be mouldable and moist, but not wet. If too dry, add a dash of almond mylk and stir again.
5
Use your wooden spoon to fold the Squarebar chunks throughout. Spoon cookie sized blobs of the mixture onto your baking paper, and flatten slightly with the palm of your hand.
6
Bake for about 10-15 minutes, or until they look slightly crispy around the edges.
7
Remove from the oven and let cool (if you can restrain yourself), before devouring with some more almond mylk!

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1.5 cups GF flour of choice (I used GF oat and rice flours), 1 tsp baking powder, 1/2 tsp baking soda, 2.5 tbsp cacao powder, and more.

Yes, Double Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate Chunk Cookies

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