Step 1

1)In a medium mixing bowl, stir together the coconut flour, baking powder and salt.

Step 2

2)In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the Nuttelex, sugar and vanilla at medium speed until well combined, whitish and creamy. This should take between 1 and 2 minutes.

Step 3

3)Add the nut butter and mix for another 20 seconds.

Step 4

4)Beat in the egg one at a time on low and mix until well incorporated. If you’re using a flax egg this is when you add it.

Step 5

5)Stir in the flour mixture until well combined, starting slowly so it doesn’t spray everywhere.

Step 6

6)Remove from the mixer (if using one) and stir in all the chocolate chips only until they are just incorporated.

Step 7

7)Put the cookie dough in the fridge and let chill for about 1-2 hours or until the dough is firm.

Step 8

8)Preheat the oven to 175 degrees Celsius and line a large baking sheet with some baking paper.

Step 9

9)Using an ice cream scoop, scoop out 12 cookies doughs. The coop should be filled well but flat to get the same size cookies. If you don’t have an ice cream scoop, roll the dough into a log and cut 12 even pieces. Then roll them into balls and place evenly on a tray. With both ways you want to flatten the cookies a little as they don’t spread much.

Step 10

10)Bake for 15-20 minutes or until the cookies are a nice golden brown. They’ll be soft when they come out of the oven but will continue to cook as they cool down.

Step 11

11)If you prefer a firmer, crunchy cookie, continue to bake for another 10 minutes on a slightly lower temperature so they don’t burn.

Step 12

12)Let cool completely on the baking tray.  Store in an airtight container and try not to eat them all at once.

Step 13

Fleggs

Step 14

1)Mix the golden flax meal with the hot water. Let rest for 5 minutes to thicken. Note that you can NOT just throw some flax meal in the batter.  You’ve got to mix the flax meal with the water separately.