🔸 Dry:

• 2 cups + 2 tbsp almond flout

• ¼ cup cacao or dark chocolate powder

• ½ teaspoon baking soda

• 1 teaspoon salt

🔸 Wet:

• 1/3 cup agave (maple syrup or honey)

• 1/3 olive oil

• 1 tbsp vanilla extract

• ½ cup vegan dark chocolate chips

• ½ cup crushed pecans (optional)

 

Instructions:

1. Set oven to 350F.

2. Mix together the dry ingredients in a bowl.

3. In a separate bowl, mix together the wet ingredients. Add the wet ingredients to the dry bowl and fold everything together until well-mixed.

4. Fold in the chocolate chips (and nuts).

5. Line a baking tray with parchment paper, then evenly scoop out cookies – preferably using an ice cream scoop or a large spoon – then add them to the parchment paper. Roll up each cookie into a ball, then gently mash it down on the parchment. Ensure there’s space between the cookies. IF desired, add a pinch of sea salt flakes to each cookie.

6. Bake for 12 – 17 minutes, or until the edges have lightly browned.

7. Allow the cookies to cool on the baking tray for 5 – 7 minutes before adding them to a cooling rack (or countertop) to “harden.”

 

Nutrition:

Calories 197

Protein: 4g

Fat: 17g

Carbs: 12g