Dyl’s inspo for this creation was influenced by Rachel Mansfield’s cookie brownies sans the brownie part. They were crispy on the outside and so creamy on the inside. It can be tricky to get both all while being vegan and gluten free! They were so thick and really all about the cook. Cook meaning the actual cookie part. It was an ooey-gooey melt in your mouth situation!
INGREDIENTS (ALL ORGANIC WHEN POSSIBLE):
- 1 flax egg (1 tbsp. ground flax + 3 tbsp. warm water)
- 1/3 cup Manna Nut Medley roasted butter (code: “MWH10” for 10% off)
- 1/3 maple syrup
- 3 tbsp. liquid coconut oil
- 1 tsp. vanilla extract
- 3 tbsp. coconut flour
- 1/2 tsp. baking powder
- 1/2 cup dark chocolate chips
PROCESS:
- Preheat oven to 350 degrees
- Grease pan with oil or line with parchment paper
- Combine flax egg, nut butter, maple syrup, coconut oil, and vanilla extract
- Add in chocolate chips
- Bake for about 10-12 minutes or until ready
- Enjoy!
