One-bowl cookies that are baked in 12 minutes. Make a big batch and freeze. They taste as if they just came out of the oven when you warm up the next day in a preheated toaster oven or oven for 2 - 4 minutes. You can add chopped walnuts instead of the cocoa nibs.
Prep Time8 minutesmins
Cook Time12 minutesmins
Total Time20 minutesmins
Course: Dessert, Sweet
Cuisine: American, Vegetarian
Diet: Low Lactose, Vegetarian
Keyword: Baking, chocolate, Cookies
Servings: 12large cookies
Author: Shelly
Ingredients
½cupcoconut sugar (or cane sugar)
⅓ cupavocado oil
1pasture egg
1teaspoonvanilla extract
½cupspelt flour (or all-purpose flour)
½cupall-purpose flour
½teaspoonbaking soda
½ teaspoonsalt
½ cupdark chocolate chips or chunks
1tablespooncocoa nibs - optional
Instructions
Preheat the oven to 350°F (180°C). Line two baking sheets with baking paper.
Whisk the sugar and avocado oil in a large bowl until combined. Whisk in the eggs and vanilla extract. Add flours, baking soda and salt and mix into a smooth batter. Mix in the chocolate chips or chunks and cocoa nibs until incorporated.
Use a cookie scoop or tablespoon to dollop the batter on the lined baking sheets. Leave a 2.5 inch gap between the cookies – they'll spread out. Flatten the cookies with your fingers. Bake until the cookies are just turning golden brown, about 10 - 12 minutes.
Let them cool on a cooling rack for a couple of minutes, before indulging or storing them in a container.