The O.G. Chef Bae x Erewhon Crack Cookie
Per request, bringing back the cookie from the Chef Bae x Erewhon collab! They are grain-free, dairy-free & addictive (thus, the name).
Ingredients
- 1/3 cup Natural Smooth Almond Butter
- 1/3 cup Vegan Butter
- 3/4 cup Maple Sugar or Coconut Sugar
- 1 Egg room temperature
- 2 tsp Vanilla Extract
- 1/4 cup + 2 Tbsp Almond Flour
- 1/4 cup + 2 Tbsp Quinoa Flour or additional almond flour
- 1/2 cup Tapioca Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Fine Sea Salt
- 1/2 cup Dark Chocolate coarsely chopped
Instructions
- Preheat oven to 350°F. Line a baking sheet.
- In a large bowl, add the nut butter, then the vegan butter, sugar, egg & vanilla. Use an electric hand mixer to beat the mixture until creamy.
- In the same bowl, add the almond, quinoa & tapioca flours, baking soda & salt. Stir to blend with a mixer, until a cookie dough forms, then stir in the chocolate chunks.
- Scoop 3 Tbsp of the dough 2" apart on the parchment-lined baking sheet. The cookies will spread, so divide the 16 cookies across two baking sheets.
- Press down very gently in the center of each cookie, but not too much to flatten them since they spread on their own. Bake in the preheated oven for 10 minutes, or until just beginning to turn light brown around the edges.
- Remove & cook on the baking sheet for 5 minutes, then carefully transfer to a cooling rack to fully cool.
- Enjoy!