It’s National Chocolate Chip Cookie Day, so here’s a gut-healthy cookie recipe that tastes delicious and pairs perfectly with NO BULL ice cream to make the most delectable ice cream sandwiches. This combo isn’t just guilt-free, it’s more-ish! Enjoy!
Ingredients:
1 flax egg
¼ cup melted coconut oil
1/3 cup of almond milk
1 mashed banana
2 tbsp coconut nectar or other liquid sweetener
1/3 cup cashew butter
½ tsp cinnamon
3 tbsp almond flour
1 cup oat flour
¼ tsp baking soda
1 scoop pea protein powder
¾ bar of vegan dark chocolate, broken into chunks
Pinch of salt
Directions:
Preheat oven to 325 F
Mix flax egg, coconut nectar, coconut oil, cashew butter and almond milk.
Mix flour into the mix, plus baking soda, cinnamon and salt.
Fold in chocolate chunks
Arrange mix on baking tray. We recommend using parchment paper to reduce sticking.
Sprinkle extra chocolate chunks and salt a top the cookies before placing in oven for 15-20 mins.
Cook time varies with different ovens, so keep an eye on your cookies and remove when they start to brown.
Cool for 5 mins before tasting.
Grab a scoop of NO BULL Dairy-free ice cream, we recommend Mint Chocolate Swirl or Peanut Butter Fudge. Sandwich a scoop before 2 cooled cookies for a gut-healthy, yummy treat!