These chewy chocolate chip cookies are crowd-pleasing, allergy-friendly allstars! Cashew butter provides the best texture, while tahini is my personal favorite for flavor. Make sure you get a high-quality nut or seed butter that is thick and well-mixed.
Make a flax egg: combine the ground flax with the cold water and stir. Place in fridge and let sit for 15 minutes. (Alternatively, you can use one regular egg.)
Preheat oven to 350ºF.
In a large bowl, combine the nut or seed butter, coconut sugar, baking soda, and the prepared flax egg. Stir well, then add the chocolate chips.
Divide into 9-12 small-medium sized cookies and place on cookie sheet at least 1-2 inches apart (cookies will spread).
Bake on 350ºF for 10-13 minutes, or until cooked through but still chewy.
LET COOL. This is important. The cookies will be soft / crumbly when they first come out. Let them cool at least 10 minutes. The texture improves further after chilling in the fridge!
Notes
If your nut / seed butter is very drippy and you're using a flax egg, use 2 just Tablespoons of water.If your nut / seed butter is very drippy, you will want to use 6 Tablespoons of sugar to help with the structure.Your batter will vary greatly depending on the nut butter you use.
- The chewiest cookies are made with a flax egg and a thick nut butter, like cashew (Artisana is excellent!).
- Almond butter is slightly cake-ier (I prefer Sprouts brand or raw almond butter from Trader Joe's).
- Tahini is usually chewy, but depending on the brand, can be a little thinner and more crumbly (Trader Joe's, Sprouts, and Artisana are my favorite brands for chewy). Soom is a thinner tahini, which results in a slightly flatter and crumblier cookie (though none of my tasters had an issue with this), so with thinner butters, I recommend making the flax egg with 1 Tablespoon flax and just 2 Tablespoons water.Nutrition Label is for 12 cookies made with Tahini and a Flax egg.