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
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Preheat the oven to 350 degrees.
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Mix the dry ingredients together (aside from the brown sugar) and set aside.
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Grab another bowl mix the brown sugar, almond milk, almond butter, apple sauce, and vanilla together until smooth.
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Slowly fold in the flour using a spatula and mix until the flour is incorporated and dough is formed.
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Add in the chopped/shaved chocolate and mix.
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Cover the dough and place into the refrigerator (or leave out at room temp) for 1 hour.
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Roll the dough into 1-2 inch balls and SLIGHTLY flatten.
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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.
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Remove from oven once golden on the outside and chewy in the inside and immediately garnish with sea salt.
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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!
