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Double Chocolate Nut-free and Oil-free Cookies

  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25


  • 1 tablespoon ground flaxseed + 3 tablespoons warm water
  • 3/4 cup oat flour (ground oats)
  • 3 tablespoons cacao powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup sunflower seed butter
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla
  • 1/3 cup chocolate chips


  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine the ground flax and water and set aside for 10 minutes to thicken.
  3. In a mixing bowl, combine the dry ingredients – oat flour (blend oats in food processor to make oat flour), cacao powder, baking powder, salt and cinnamon. Mix well.
  4. In a separate bowl, combine wet ingredients – sunflower seed butter, maple syrup, vanilla and the flax “egg” that has been thickening. Mix well and pour wet mixture over dry mixture. Mix until well combined with a spoon (the dough will be super sticky).
  5. Fold in the chocolate chips. Roll the cookie dough into 12 balls and then lightly flatten in your palm. Place them on a lined baking sheet. I added extra chocolate chips on the top of the cookies for looks.
  6. Bake for 10-12 minutes. Allow to cool for 10 minutes.
  7. Enjoy!


  • Serving Size: 12
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