Sheet Pan Chocolate Chip Cookie - GF/Vegan
Makes 12 servings
Macros per serving: 180 cal, fat 14g, carbs 12g, protein 2g, fibre 1g
2 tbsp ground flax seed
6 tbsp water
2 3/4 cups almond flour
1/2 cup coconut oil, softened (plus extra for greasing the pan)
1/4 cup maple syrup
2 1/2 tbsp coconut sugar
1/8 tsp baking soda
1/4 cup dairy-free chocolate chips (I use the brand enjoy life)
Pinch of sea salt
Preheat the oven to 350 F and very generously grease a 10×15″ baking sheet with oil.
Using a large bowl, whisk the ground flax and water together. Allow to set and thicken for 5 minutes.
Add the remainder of the ingredients (reserving the salt) to the bowl and mix well to fully combine.
Place the cookie dough onto the greased baking sheet and use a rubber spatula (or your hands) to evenly flatten the dough cover the entire baking sheet.
Transfer to the oven and bake for 10-12 minutes or until the cookie is fully baked through.
Remove from the oven and top with sea salt. Allow to cool slightly before carefully using a spatula to slice pieces of the cookie. Serve with a fork and enjoy!