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CHOCOLATE CHIP COOKIES

Pools of gooey chocolate. Sprinkles of flakey sea salt. Soft (but not too soft!) centers. It's cookie season, friends.

Tejari Organic Cacao Blend
Tejari Organic Cacao BlendTejari Organic Cacao Blend
Ingredients: 
  • 2 tbsp Tejari Cacao Blend
  • 1 + 3/4 cups (238g) gluten free all purpose flour
  • ½ cup olive oil
  • 1/2 cup (90g) coconut sugar
  • 1 large egg + 1 egg yolk
  • 1 tbsp date syrup
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp sea salt + flaky salt to sprinkle on top
  • 1 bar chopped chocolate

Instructions:

  1. Preheat the oven 350°F.
  2. In two separate bowls, mix together the wet and dry ingredients.
  3. Slowly add the dry ingredients into the wet, mixing until a dough forms. Add in the chopped chocolate and lightly knead by hand to evenly distribute the chocolate.
  4. Scoop into 9 large cookie dough balls and gently press down to level, so they’re more of a disk than a ball. This dough doesn’t spread too much but still be carely not to place them too close together!
  5. Bake for 10-12 minutes or until golden brown around the edges.
  6. Allow to cool for 15 minutes before dipping in a glass of oat milk!

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