It’s National Chocolate Chip Cookie Day! Here’s a recipe from Rachel Lee at gr8nola so you can celebrate in true B.A.B. fashion.

Ingredients

• 1 cup ground Charcoal Chia gr8nola

• ¼ cup Charcoal Chia gr8nola

• ¼ cup coconut sugar

• ¾ cup almond flour

• ½ tsp. baking powder

• 1 Tbsp. maca powder (optional)

• 1 flax egg (1 Tbsp. ground flaxseed + 3 Tbsp. filtered water)

• 1 cup almond butter

• 3 Tbsp. coconut oil, melted

• ¾ cup dark vegan chocolate chips or 1 vegan dark chocolate bar, roughly chopped

Directions

1. Preheat the oven to 350F.

2. To make the flax egg, combine the flaxseed and water in a small bowl and whisk together. Let sit 5-10 minutes to thicken.

3. Whisk together the dry ingredients (except chocolate chunks).

4. Next, add the wet ingredients and stir to combine.

5. Fold in the vegan chocolate chips or chunks.

6. Using a tablespoon, a cookie scoop or your hands, form the dough into 12 large or 24 regular-sized balls and place on a cookie sheet two inches apart.

7. Bake jumbo cookies 11 minutes, and regular cookies 9 minutes. Let cool 10-20 minutes on the cookie sheet before removing, as the cookies will continue to firm as they cool.