In a large bowl, mix wholemeal flour, almond flour, potato starch, sugar, and baking powder. Incorporate the flax egg - prepared by soaking flaxseeds in water for 10 minutes in the fridge - peanut butter, oat milk, and cold brewed coffee.
Ingredients List
Wholemeal Flour
150g
Almond Flour
160g
Potato Starch
50g
Unrefined Brown Sugar
75g
Baking Powder
1tsp
Ground Flaxseeds
1tbsp
Water
3tbsp
Peanut Butter
70g
Oat Milk
140mL
Cold Coffee
50mL
Dark Chocolate (80%)
90g
STEP 2
Work the ingredients until they come together into a soft and sticky dough. Add the dark chocolate chopped into small chunks. Refrigerate the dough for 20 minutes as it will be easier to work with and shape into cookies.
Ingredients List
Wholemeal Flour
150g
Almond Flour
160g
Potato Starch
50g
Unrefined Brown Sugar
75g
Baking Powder
1tsp
Ground Flaxseeds
1tbsp
Water
3tbsp
Peanut Butter
70g
Oat Milk
140mL
Cold Coffee
50mL
Dark Chocolate (80%)
90g
STEP 3
Pinch off a bit a dough, roll it in the palm of your hands into a bite-sized ball, and place it over a baking tray lined with parchment paper. Press it down with a fork just once or first one way and then the other so they look like squares on waffles.
Ingredients List
Wholemeal Flour
150g
Almond Flour
160g
Potato Starch
50g
Unrefined Brown Sugar
75g
Baking Powder
1tsp
Ground Flaxseeds
1tbsp
Water
3tbsp
Peanut Butter
70g
Oat Milk
140mL
Cold Coffee
50mL
Dark Chocolate (80%)
90g
STEP 4
Bake the chocolate chip cookies in the oven at 180°C (355°F) for 15 minutes. Allow to cool down on a wire rack as they will harden and crisp up. Enjoy!
