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Crunchy Chaga Chocolate Cookies

Level:ModerateTime:60 mins

Description

These vegan and gluten-free chocolate chunk cookies will be gone in two seconds, we promise. Which is both a blessing and a curse. We can't get enough of them at SuperFeast HQ. Chaga goes so well with chocolate. This recipe is from Oh She Glows with a few SuperFeast modifications.

Ingredients

Core Ingredients

2 tsp SuperFeast Chaga

Other Ingredients

WET INGREDIENTS
105 mL pure maple syrup
1/2 cup (120 g) natural smooth almond butter
3 tablespoons (45 mL) virgin coconut oil, softened but not hot
1/2 teaspoon pure vanilla extract
DRY INGREDIENTS
1/2 cup (50 g) gluten-free rolled oats
1/4 cup plus 2 tablespoons (50 g) gluten-free oat flour
1/4 cup (33 g) arrowroot flour/starch
1/4 cup (25 g) almond flour
1/2 teaspoon baking soda
1/2 teaspoon flaked sea salt
150g dark chocolate
2 tsp SuperFeast Chaga

Method

Step 1

Preheat the oven to 180°C and line a very large or two smaller baking sheet/s with parchment paper.

Step 2

In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth.

Step 3

Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, chaga, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.

Step 4

Chop the chocolate into small chunks. Set aside 3 tablespoons (for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined.

Step 5

Using a spoon and your hands, scoop mounds of dough and form into cookies (about 2 tablespoons of dough per cookie). Add each onto the baking sheet, about 8 cm apart, as they'll spread a lot while baking.

Step 6

Press the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.)

Step 7

Bake for approx 12-15 mins depending on your cruch-factor preferences - longer cooking = crunchier cookies.

Step 8

Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super delicate until they are cooled. Using a spatula, gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they'll firm up even more. (It's normal to have a small amount of oil on the bottom of the cookies due to the almond butter. If this bothers you, simply place them on a couple sheets of paper towel.) Serve and enjoy! Allow the cookies to cool completely before storing.

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