Double Chocolate Chip Cookie

May 30, 2017

Time: 8 mins

Makes: 10 cookies



For the base:

  • 3/4 cup creamy almond butter (if you don't want the nutty crunch, skip ingredient below and use 1 whole cup of creamy almond butter instead)

  • 1/4 cup crunchy almond butter (optional, see above)

  • 1/2 cup of Terrasoul raw cacao powder 

  • ½ cup of maple syrup

  • 1 flax egg (a tbsp of milled flax seeds with 3 tbsps of water) or substitute with one egg

  • ½ teaspoon Terrasoul Himalayan sea salt

  • 2 teaspoons vanilla extract

  • ½ teaspoon baking soda

  • ½ cup Terrasoul cacao nibs


  1. Preheat oven to 170C and line a baking tray with parchment paper.

  2. Combine all of the ingredients in a medium bowl, and mix until a smooth and sticky batter is formed.

  3. Take small palmfuls of the batter, roll into a ball with your hands and gently press it down on the parchment paper making a cookie shape. Make sure to leave around 2 inches apart between each cookie. 

  4. Place the cookies into the oven and bake for 8-9 minutes at 170.C

  5. When you remove the cookies they will still be very soft, almost raw and undercooked. Don't worry! Once they cool down they will start to toughen up, the longer you leave them in the oven the harder they will be once they cool down and personally we like our cookies a little chewy so 8-9 minutes works great.

  6. Allow to cool for around 20-30 minutes on the baking tray or put them in the fridge and we recommend to serve with a glass of cold plant milk and enjoy!




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