These cookies are seriously incredible! I have made them for foodies, health nuts, kids, picky eaters and chocolate lovers and they get rave reviews each and every time.
There are quite a few different variations of this recipe out there and I’ve finally created a combo that I think works best. After the recipe I will discuss some other options for flours and sugars, or making this a vegan cookie, if you’re interested in trying something different.
Let’s talk about exchanges, if you want to try a different type of sweetener or flour. Maple syrup, coconut sugar and regular sugar are all a 1:1 exchange for the purpose of this recipe. I have not tried playing with Stevia, monk fruit or brown rice syrup- so I can’t tell you what the swap ratios would be, but for the most part you should be able to “google” the exchange amount to regular sugar and use that amount instead.
Also for the flour-this is a little tricky. I chose to use coconut flour for this recipe. Coconut flour absorbs more liquid than almond of all purpose flour, so that’s why it works well with the maple syrup. If you use a different type of flour, you’ll either have to increase the amount of flour (about double the amount) or use a non-liquid sweetener (like white sugar or coconut sugar), otherwise the batter will be too wet . It’s trial and error but the batter should be similar to the consistency of a thick brownie batter, but not as stiff as a traditional chocolate chip cookie dough. So really, you need to think of your flour and your sweetener choice at the same time, since those play on each other.
And finally, to make this a vegan cookie, replace the egg with this egg substitute: combine 1 tablespoon of ground flaxseed and mix with 3 tablespoons of water. Mix well and set aside for about 10 minutes to thicken before using it.