Double Chocolate Chunk Cookies

• 1.5 cups GF flour of choice (I used GF oat and rice flours)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2.5 tbsp cacao powder
• 2 Squarebars, chopped into small chunks
• 1 tbsp flaxmeal + 3 tbsp warm water, mixed and left to gel for 15 minutes
• 3 tbsp coconut butter
• 3 tbsp almond butter
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• dash of almond mylk if necessary if batter is too dry

1. Preheat your oven to 180 degrees Celsius. Line a baking tray with non stick baking paper and set aside. In a medium sized mixing bowl, prepare your flaxmeal and water.
2. In a large bowl, combine your dry ingredients apart from the Squarebars, whisking until thoroughly mixed.
3. Add the rest of the wet ingredients to your flaxmeal gel and stir to combine. Make a well in the dry ingredients and pour the liquid mixture in carefully. Stir with a wooden spoon until combined.
4. The mixture should now be mouldable and moist, but not wet. If too dry, add a dash of almond mylk and stir again.
5. Use your wooden spoon to fold the Squarebar chunks throughout. Spoon cookie sized blobs of the mixture onto your baking paper, and flatten slightly with the palm of your hand.
6. Bake for about 10-15 minutes, or until they look slightly crispy around the edges.
7. Remove from the oven and let cool (if you can restrain yourself), before devouring with some more almond mylk!

flour of choice, baking powder, baking soda, cacao powder, chunks, coconut butter, almond butter, coconut sugar, vanilla, batter

Taken from www.yummly.com/recipe/Double-Chocolate-Chunk-Cookies-1291979 (may not work)