Ingredients

• 1 Tbsp Flaxseed Meal 7g
• 3 Tbsp Water 45mL
• 1 cup Hazelnut Meal 112g
• 1/2 cup Coconut Sugar 64g
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 3/4 cup Almond Butter 204g
• 1/2 cup Applesauce 112g
• 1 tsp Vanilla Extract
• 1/2 cup Dairy-Free Dark Chocolate Chips

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Mix flaxseed meal and water together in a small bowl and set aside to thicken.
3. In a medium bowl, whisk together Bob’s Red Mill Hazelnut Meal, coconut sugar, baking soda and salt.
4. In a large bowl, mix together almond butter, applesauce, vanilla extract and flax/water mixture. Add dry ingredients to wet and mix well, then stir in chocolate chips.
5. Place approximately 1 1/2 Tbsp (20g) of dough per cookie on the prepared baking sheet, leaving 1 inch between each cookie. Bake until set, 15-18 minutes.
6. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then move to a rack and let cool completely.