A grain free, gluten free and vegan chocolate cookie that is a cross between a cookie and a brownie. Crunchy on the outside and chewy on the inside, these cookies are SO good!
Preheat oven to 180 degrees Celsius. Line a baking tray with baking paper and set aside.
To make the flax egg, whisk together the flaxseed meal and water and set aside.
In a medium sized bowl, whisk together the flax egg, almond butter, almond meal and pure maple syrup.
Once well combined, add in the buckwheat flour, tapioca starch, baking powder, coconut sugar, cacao and plant based milk. Stir to combine.
Using a cookie scoop or spoon, take a scoop or spoonful of mixture and roll into a ball. Place on a baking paper lined baking tray. Repeat this step until all of the mixture is used.
Using your hand, press each cookie down gently and neaten around the edges for a nice, round shape. Top each cookie with chocolate chips.
Place tray into the oven and bake for 12 minutes.
After 12 minutes, remove biscuits from the oven and allow to cool on tray for 10 minutes before transferring to a wire rack to cool. Store in an airtight container once cooled.