- 2 TBSP flaxseed meal + 1/3 cup water
- 1/2 cup natural nut or seed butter
- 1/3 cup + 1 Tbsp avocado oil
- 3/4 cup coconut sugar
- 1 Tbsp vanilla extract
- 2 1/2 cups cup almond flour
- 2 Tbsp coconut flour (see notes)
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 cup quality dark chocolate chips
- 3 oz chopped dark chocolate
- In a small bowl combine flaxseed with water; set aside for 5 minutes until mixture has thickened into a gel-like consistency.
- Preheat oven to 350ºF and line a 8 or 9″ cast iron skillet with parchment paper; set aside.
- In a medium bowl combine nut/seed butter with oil and sugar; whisking vigorously or use electric mixer. Add in flaxseed “egg” and vanilla extract whisking again until evenly combined.
- Add almond flour, coconut flour, sprinkle on baking soda and salt; use large spoon or mixer to combine then fold in chocolate chips and chunks.
- Transfer cookie dough into skillet, pressing evenly and top with chopped chocolate chunks and more chips if desired, pressing slightly into dough.
- Bake for 18-22 minutes, until top is lightly golden. Allow cookie skillet to cool for 10 minutes before diving in. The cookie will have a gooey-like consistency fresh out of the oven, but will set upon standing and once fully cooled, you will be able to cut into bars if you’d like.
Flaxseed – if you don’t have flaxseed and are not vegan, you can use 1 egg + 1 egg yolk to replace.
Nut Butter – I like cashew butter here but peanut butter works if not paleo or have any dietary restrictions. Note if using sunbutter, the reaction with the baking soda will turn the cookie green but it is still edible.
Oil – You can use olive oil or melted/cooled coconut oil as well, just make sure the rest of your ingredients are room temperature.
Sugar – feel free to use a granulated sweetener of your choice. I don’t recommend a liquid sweetener because it will throw off other ratios.
Flour – The coconut flour helps absorb some extra moisture without having to add a ton more almond flour. You could likely sub the coconut flour for 1/4 cup tapioca flour or a 1:1 gluten-free flour blend though I haven’t tried this yet.
If you’re looking for a mini version of this recipe, make this!