One-bowl chocolate chunk cookies
Cookies are a staple comfort food, and luckily for the less-experienced bakers they can be easy to make, and always taste delicious.
This recipe contains nuts.
This recipe makes 6 cookies, and it only uses one bowl so you won’t have to do loads of washing up after!
Ingredients
For the wet ingredients, you will need:
120g of Almond Butter
3 tablespoons of pure maple syrup
3 tablespoons of melted coconut oil
½ teaspoon of pure vanilla extract
For the dry ingredients, you will need:
50g of oats – you can use gluten free if you need to
50g flour – again, this can be replaced with gluten free flour
33g of corn-starch (this is already free from gluten)
25g of ground almonds
½ teaspoon of baking soda
½ teaspoon of salt
150g of chocolate – you can use dark chocolate or vegan chocolate if you would prefer
Method
1. Start by preheating the over to 180C and line a baking tray with paper.
2. In a large bowl, mix together the wet ingredients until they become a smooth consistency.
3. Once the wet ingredients reach a smooth texture, add in the dry ingredients one by one and mix until thoroughly combined. If you feel like your mix is slightly too dry, then feel free to add milk or dairy free milk into the mixture to change the consistency.
4. Chop up your chocolate into chunks – you can pick how small or how big but we would recommend keeping them big and chunky. Set aside about 2 tablespoons of chocolate chunks to use to top the cookies later.
5. Scoop mounds of the dough into balls and place them on to the baking tray, about 3 inches apart as they will spread slightly when they bake.
Using the chocolate, you set aside before, press these chunks into the top of the cookie dough, allowing them to flatten slightly.
6. Bake the cookies for 8 to 10 minutes, until they spread slightly and the edges are a crispy dark brown colour.
7. Take them out the oven and leave them to cool for a few minutes. Then gently, using a spatula, lift the cookies and place them onto some paper towels to cool further.
We recommend doing this because the bottoms of the cookies tend to get oily due to the almond butter.
8. Leave them to cool for 5 minutes before tucking in. Enjoy!
9. Allow the cookies to cool completely before storing them away in a container.
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