Ok people, if you do not have any vday plans, do not worry. Make these Giant Chocolate chip and chunk cookies for the special someone. All Chewy, chocolatey and delicious, with almond butter, less oil, maple and molasses to add to the chewyness. These biggies barely fit in my hand!
Use good dark chocolate chunks for awesome results. I usually use half spelt and half white flour for the cookies for the best results. They come out equally awesome with all spelt and all white as well. Let the dough chill nicely before baking and make as huge a cookie you like. Make a big batch today!
I picked up strawberries in the hope of making something for vday and now an racking the brain and the interwebz for ideas. oh well. it is a cloudy day outside as well in the brain.
Use maple or agave or molasses or if you can find Barley malt syrup, or a combination of any of these depending on taste preference. The syrups add a fantastic texture to the cookies! And the almond butter makes them moist and fudgy.
More cookies from the blog
Triple Ginger Molasses cookies
Almond butter SnickerDoodles.
Ginger Spiced Banana Almond chocolate chip cookies
Pistachio butter Chocolate chunk cookies
Oat Almond Chocolate chunk cookies in a Jar
Mix all flaxmeal in almond milk, then mix in all the wet ingredients.
Add the dry and mix into a soft dough. Add the chocolate chunks and chips and combine.
Chill for an hour. Then shape into large cookies. Press the chips that remain the bowl on the cookies.
bake for 11 minutes. Cool for 5 minutes before taking off the parchment.
Chewy Almond Butter Chocolate Chunk and Chip Cookies
Allergen Information: Free of Dairy, egg, soy, yeast. Can be made gluten-free with a gluten-free all purpose flour.
Ingredients: Makes 6 Giant cookies
1 Tbsp maple syrup
1 Tbsp light molasses (or 1 Tbsp maple syrup if you don’t like molasses)
2-3 Tbsp mini chocolate chips or regular size chocolate chips
Variations: Add in a 1/2 tsp cinnamon. Add more nut butter and omit the oil.
Preheat the oven to 375 degrees F. Take a handful of the dough (1/4-1/3 cup), roll into a ball and then press and shape into a disc of 4-5 inch width on parchment lined sheet.(I just press the ball directly on the parchment with my palm). Make as large or small to preference. Press the chocolate chips that remain the bowl after, into the shaped cookies. Sprinkle a little granulated sugar on top and press lightly on the cookie. Bake for 11-12 minutes. Let cool completely.(5 minutes). The cookies will soft out of the oven, but will firm up. Store in an airtight container once completely cool.