These addictive treats were made as a part of the Chef Bae and Erewhon Market collaboration launched at the Beverly Hills, California, storefront where Brooke frequently shops for her clients as a private chef.
INGREDIENTS 1/3 cup vegan butter, softened 3/4 cup coconut sugar 1 large egg 1 tsp almond milk 1 tsp vanilla extract 1/2 tsp fine sea salt 1/2 tsp baking soda
2 cups blanched almond flour 3/4 cup dark chocolate chips Flaky sea salt
INSTRUCTIONS
Combine butter and sugar until light in color. Add the egg (mix), and then the remaining ingredients. Fold in the chocolate chips. Bake 3 tablespoons of dough per cookie at 350°F for 9 minutes. Top with flaky sea salt immediately out of the oven, serve and enjoy.
1 2
3 4
5
1515 15
Made with FlippingBook Digital Publishing Software