• 1 tablespoon chia seeds + 3 tablespoons water
• 1 ¾ cup almond flour
• ½ cup arrowroot flour
• ¼ teaspoon cinnamon
• ½ teaspoon kosher salt
• ¾ teaspoon baking soda
• 2 tablespoons pure maple syrup
• 2 tablespoons date syrup
• ¼ cup coconut oil, melted
• 2 teaspoons vanilla extract
• 4 medjool dates, pitted and coarsely chopped (about a ¼ cup)
• 2 ounces dark chocolate, coarsely chopped (somewhere in the 72% – 88% range)
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
To make the chia egg, mix the chia seeds and water together in a small bowl. Set aside for at least 5 minutes or until the chia seeds have absorbed most of the water and become gelatinous.
In a large bowl, whisk together the almond flour, arrowroot flour, cinnamon, baking soda, and kosher salt.
Add in the date syrup, maple syrup, coconut oil, chia egg, and vanilla extract and stir until everything comes together in a thick dough. Then fold in the dates and chopped dark chocolate.
Take roughly 2 ½ tablespoons worth of dough, roll into a ball, place on your lined baking sheet and then gently flatten into a disc shape (similar to the shape of a hockey puck). Repeat this process with the remaining dough.
Bake for 7 – 9 minutes or until the cookies are a dark, golden brown and look just set. Place the baking sheet on a wire rack and let the cookies cool for at least 10 minutes.
Keywords: cookies, gluten-free, dairy-free, vegan