by Mason Taylor
October 20, 2021
Our favourite immune boosting tonic herbs
by SuperFeast Team July 27, 2018 1 min read
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.
For the wet ingredients:
1/2 cup (120 g) natural smooth almond butter
105 mL pure maple syrup
3 tablespoons (45 mL) virgin coconut oil, softened but not hot
1/2 teaspoon pure vanilla extract
For the 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
Preheat the oven to 180°C and line a very large or two smaller baking sheet/s with parchment paper.
In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth.
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.
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.
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.
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.)
Bake for approx 12-15 mins depending on your cruch-factor preferences - longer cooking = crunchier cookies.
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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