February 8, 2018



I'm just over here trying to figure out how I went this long without flaked salt in my pantry.


They're tiny baby flavor crystals.


I love these cookies because they are sweetened with apple sauce, almond butter

and coconut sugar, but not too sweet [as most of my recipes go].


And there is nothing better than a chewy ooey melty chocolate chip cookies fresh out of the oven.

Make them smaller so you can eat more, at least that’s how I roll.




** 2 tablespoon of ground flax + 6 tablespoons of water. Stir and let sit for 10-15 minutes.



Combine dry ingredients [flour, salt, baking soda] in a separate bowl and whisk.

In a kitchen aid mixer or large mixing bowl, beat together, almond butter, vegan cream cheese, apple sauce and butter.

Add in the flax eggs, sugar and vanilla. Mix well.

Slowly add dry ingredients.

Chopped chocolate chunks into small chunks and fold them into the cookies dough.

Using a cookie scoop, form cookies on parchment lined baking sheet.

Baked at 375 for 10 minutes.



Recipe adapted from Lee From America.


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