Sunday scaries? These egg less Chocolate Chunk Cookies are the only thing you need to scare those scaries away! By now, you’re probably all aware i’m a big sweets person – chocolate desserts specifically.
I was out of eggs and wanted to play around with a cookie dough recipe. Experimenting with recipes is highly encouraged because you can accidentally end up with great recipes based on trial and error!
When it comes to cookies – I love cookie with a crispier outside and gooey inside.
Chocolate Chunk Cookies topped with a touch of sea salt.
- 2 Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1/3-1/2 cup Almond Butter creamy
- 2 Tbsp Apple Sauce
- 1/4 cup + 1 Tbsp Unsweetened Almond Milk
- 2 tsp Vanilla Extract
- 1 1/4 cup Packed Brown Sugar
- 1 cup Cocoa Dark Chocolate Bark Trader Joe's*
- Sea Salt for garnishing
Preheat the oven to 350 degrees.
Mix the dry ingredients together (aside from the brown sugar) and set aside.
Grab another bowl mix the brown sugar, almond milk, almond butter, apple sauce, and vanilla together until smooth.
Slowly fold in the flour using a spatula and mix until the flour is incorporated and dough is formed.
Add in the chopped/shaved chocolate and mix.
Cover the dough and place into the refrigerator (or leave out at room temp) for 1 hour.
Roll the dough into 1-2 inch balls and SLIGHTLY flatten.
Place the dough balls on a baking sheet and bake in the oven for 13-15 minutes. Be sure to spread the cookie dough out far enough so they don't all mesh together.
Remove from oven once golden on the outside and chewy in the inside and immediately garnish with sea salt.
Let cool and enjoy (or dive right in and serve a warm cookie with ice cream)!
*You may use dark chocolate morsels instead!
Check out the Tahini Chocolate Chip cookie recipe!