For the past two weeks, all I have done is bake. TBH, all I do is bake. The first recipe I perfected as a 12/13 year old was the Nestle Tollhouse version of these - and it has been so much fun playing around with these recipes to create a non-processed, more natural version of these.

You can find a vegan + a non-vegan version of the recipe for these below. I have to be honest, I think the non-vegan version of these won me over, buttttt the vegan version is pretty insane too.

These are so good but so dangerous to have laying around your house!!

ENJOY!

INGREDIENTS:

1 cup creamy natural almond butter (or could do 1/2 almond butter, 1/2 peanut butter - which I tried the second time around and really liked!)
2 eggs (OR for vegan - 2 replacement eggs using Bob’s Red Mill Egg Replacer)
1/2 cup coconut sugar
1/4 cup pure maple syrup
1 tablespoon melted coconut oil
1 teaspoon vanilla extract
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt (or a few pinches - I would taste test this part!)
1/2 cup chocolate chips (take this as you will - I always do a bit more)
- For vegan, I use Enjoy Life
- Non-vegan, I use Ghirardelli

DIRECTIONS:

Preheat the oven to 350.
Line a 8x8 pan with parchment paper (these are so gooey you’re def going to want the parchment paper).
In a large bowl, mix together the melted coconut oil, coconut sugar, nut butter, eggs or egg replacers, maple syrup, and vanilla extract (if you’re using real eggs - the consistency will be pretty wet and gooey).
Once that is smooth, mix in the coconut flour (this will help with the consistency), baking soda, salt, and chocolate chips.
Feel free to top off with additional chocolate chips and/or salt.
I’ve been using chip clips to hold down the parchment paper to ensure the batter is equally distributed on the pan - and it helps to keep things a little cleaner!
Bake for 20-25 minutes until golden. If you’re doing the non-vegan version, I’ve found I’ve needed to bake on the longer side, but the vegan version, 20 should be fine!
Once you take them out, let them sit 15 minutes or so before cutting - but they should look as fudgy as the ones to the left right here!!

Let me know how they turn out!