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Double chocolate maple caramel cookies:

These double chocolate maple caramel cookies are going to be our new staple over here. And guess what Todd liked them!!! So you know any of your picky eaters will enjoy them too. And to top it off, these cookies are grain-free, vegan, and refined sugar-free.

Ingredients you will need:

  1. One flax egg (1 Tbsp flaxseed meal + 3 Tbsp water) or regular egg
  2. Georgia Grinders Maple Caramel Almond Butter but feel free to use whatever nut or seed butter you prefer
  3. Maple Syrup or any sweetener you prefer
  4. Coconut oil
  5. Baking soda
  6. Coconut flour
  7. Philosophie Cacao Magic or substitute regular cacao
  8. Chocolate chips of your choice
  9. Flaky salt for topping

How to prepare batter:

These are the easiest cookies to make! First, I prepare my flax egg, by adding the flaxseed meal to a small bowl along with the filtered water, and I let it sit for 5-10 minutes. Once the egg has turned into a gel like consistency, I add wet ingredients to a bowl, and mix. And then I add the dry ingredients, fold in the chocolate chips, and mix until well incorporated.


I use a tbsp sized ice cream scoop to scoop out the batter and I gently flatten with my hands. And for good measure, I top with extra chocolate chips. Bake 350 F for 8-10 minutes (I baked mine 9 minutes in convection oven). Once the cookies are done, sprinkle some flaky salt on top, and let then cool on the pan for 5 minutes.


I personally like to store mine in an airtight container in the refrigerator and enjoy at room temperature, or ill reheat in my convection oven for a couple minutes. But if you don’t plan on eating them all, these also freeze well in an airtight container.


Double Chocolate Maple Caramel Cookies

Makes 12


  • 1 flax egg flax egg=1 tbsp flaxseed meal + 3 Tbsp water
  • 1/2 cup maple caramel almond butter sub any nut/seed butter
  • 1/4 cup maple syrup sub any sweetener of choice
  • 1 tbsp coconut oil
  • 1 tsp baking soda
  • 2 Tbsp coconut flour
  • Pinch of salt
  • 1/4 cup Philosophie cacao magic sub regular cacao
  • 1/3 cup chocolate chips of choice plus extra for topping


  • Prepare flax egg by mixing 1 tbsp flaxseed meal and 3 tbsp water and let sit for 5-10 minutes
  • Mix all ingredients except chocolate chips
  • Fold in chocolate chips
  • With a Tbsp ice cream scoop, scoop out batter, add to a lined baking sheet
  • Top with more chocolate chips
  • Bake 350 for 8-10 minutes
  • Let cool on baking sheet once done for 5 minutes
  • Store in airtight container in refrigerator or freezer