THICK CHEWY CHOCOLATE CHIP COOKIES

Recipe by Feasting on Fruit
Serves 6 Cookies

Big bakery-style Hu Dark Chocolate chip cookies (but healthier!) Thick and chewy made with cashew butter, cassava flour, and dark chocolate. Vegan and paleo!

INGREDIENTS

• 1 flax egg (1 tbsp ground flax + 3 tbsp water)
• 1/2 cup (125g) cashew butter (or any nut/seed butter)
• 1/4 cup (50g) coconut oil*
• 2 tbsp (30g) almond milk
• 1/2 cup (70g) coconut sugar
• 1 tsp vanilla extract
• 1/2 cup (70g) cassava flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup (80g) Hu Gems

INSTRUCTIONS

1. Preheat the oven to 375ºF.
2. Prepare the flax egg and set aside to gel.
3. In a mixing bowl, combine almond butter, coconut oil, flax egg, coconut sugar, almond milk, and vanilla. Beat with a hand mixer until well combined.
4. Add the flour, baking soda, and salt, and beat to incorporate.
5. Fold in the Hu Gems.
6. Scoop onto a lined baking sheet (I did about 3 tbsp per cookie, but they are quite big so you could use less for smaller cookies) leaving space in between for spreading.
7. Bake for 12-15 minutes at 375ºF until golden on the edges.
8. Remove from the oven and cool for 10 minutes before transferring to a cooling rack to cool completely.

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