Jumbo Chocolate Chunk Cookies

Created by ‘Oh She Glows’

For the wet ingredients:

1/2 cup natural almond butter (e.g., “Nuts To You”)
1/4 cup 3 tbsp pure maple syrup
3 tbsp virgin coconut oil, softened but not hot
1/2 tsp pure vanilla extract

For the dry ingredients:

1/2 cup rolled oats (e.g., “Bob’s Red Mill Gluten Free Old Fashioned”)
Note: I like to add 1 cup to make it extra “oaty”.
1/4 cup 2 tbsp gluten-free oat flour
1/4 cup arrowroot flour/starch
1/2 cup almond flour
1/2 tsp baking soda
1/2 tsp pink Himalayan salt
150g Non-Dairy Dark Chocolate Chips/Chunks (e.g., “Enjoy Life”)
Note: I like to add ‘Enjoy Life Mini Chips’ to the mix and top with ‘Enjoy Life Chunks’

Directions:

Preheat the oven to 350°C and line a baking sheet with parchment paper.
In a large bowl, stir together all the wet ingredients.
Stir in the dry ingredients, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.
Stir the ‘Enjoy Life Mini Chips’ into the batter, save the ‘Enjoy Life Chunks’ for topping the cookie dough later.
Using a large retractable cookie scoop (or a spoon or your hands) to scoop about 2 1/2 tbsp of dough per cookie. Add each onto the baking sheet, about 3 inches apart, as they’ll spread a lot while baking.
Press the ‘Enjoy Life Chunks’ onto the tops of the cookie dough mounds, evenly distributed. Reshape the cookie dough mounds if they flatten a bit.
Bake for 8-10 minutes (I prefer 8 1/2 to 9 minutes for gooey and soft cookies), until the cookies are spread out. If you prefer a crispy cookie, bake for 12 minutes.