This weeks recipe is mouth-watering nut butter chocolate chunk cookies; a crunchy outer with a soft & chewy centre. This recipe is super simple and includes pantry staples for you to quickly whip up a batch. The perfect afternoon snack or weekend bake to curb those sweet cravings. They are vegan/plant-based, gluten free, paleo and refined sugar free! Tag #nourishedcookie or #nourishedpantry on Instagram or facebook and we will re-post your pics!
Nut Butter Chocolate Chunk Cookies
Yield: 9 cookies
Preparation Time: 5 minutes
Bake Time: 12 minutes
☆ 1 cup nut butter (we used almond butter, but any other nut butter will work)
☆ 1/2 cup coconut sugar
☆ 1/4 c almond milk (or any non-dairy milk)
☆ 1 tsp baking soda
☆ pinch salt
☆ 1/4 cup tapioca starch (+ 2 heaped tsp to thicken mixture if needed)
☆ 70-80g dark chocolate chunks, we use loving earth 72% dark chocolate
Add the nut butter, coconut sugar, almond milk, baking soda and salt into a medium sized mixing bowl. Before mixing, add 1/4 cup of the tapioca starch and mix until combine. The mixture should become thick, if not add in the extra 2 heaped tsp of tapioca starch.
Chop your chocolate into desired sized chunks and add into the mixture. Mix until just combine.
Use a table spoon to scoop mixture and place on a baking tray. Place each cookie at least 3 cm apart as they will spread (there is also no need to press the cookies down).
Bake at 160 degrees for 10-12 min
Remove from the oven and allow to completely cool before eating - this is important as they need time to set.
Keep in an airtight container for 5 days. Refrigerate to keep extra fresh!