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These gooey chocolate chip cookies are a healthier version of everyone’s favourite treat. They’re also vegan and gluten free.

Ingredients

·       1 tbsp ground flax – If you can grind your own fresh in a coffee grinder you’ll get the most nutrients out of the flax but you can get pre-ground from whole food stores)

·        3 tbsp water

·        ½ cup nut butter – I like Tahini but almond, peanut or any other type of nut butter would work

·        ½ cup coconut sugar

·        ½ vanilla extract

·        ½ cup gluten free flour – if you don’t have to avoid gluten then feel free to substitute for regular flour

·        Pinch sea salt

·        1/8 tsp baking soda

·        ¼ tsp baking power

·        45g chopped dark chocolate

Method

Preheat the oven to 180C

In a bowl combine the ground flax and water . Mix and set aside to thicken for 5 minutes. This acts as your egg substitute.

Add the nut butter, coconut sugar and vanilla to the flax mixture and beat with a spoon until creamy

Add the flour, baking soda, baking powder and salt and mix into a thick dough. Then mix through the chocolate.

Roll out 9 balls of the dough and place on a parchment lined tray.

Bake for 9 minutes, no longer!

Slide the parchment off the tray and allow to cool.