Mylk Chocolate Chunk Cookies

RECIPE | SERVES: 14

Mylk Chocolate Chunk Cookies

This Mylk Chocolate Chunk Cookies recipe has a Rich dough combined with irresistible mylk chocolate pieces, it’s the must-have sweet treat for every cookie jar. Oh, and try not to eat the chocolate pieces straight from the pack… your cookies need their chocolate chunks!

INGREDIENTS

¾ cup wholemeal flour

½ tsp baking powder

⅛ tsp baking soda

½ tsp sea salt

½ cup coconut sugar sifted

2½ tbsp grapeseed oil

2 tbsp almond milk

¾ cup Pana Organic Mylk Choc Chips

METHOD

- Preheat your oven to 200 °C and line a baking sheet with parchment paper.

- Add the flour, baking powder, baking soda and sea salt to a bowl, whisk to combine.

- Add in the coconut sugar, grapeseed oil and almond milk. Using a spatula, mix to combine.

- Fold in the Choc Chips, then using wet hands, work into a dough. Shape the dough into 14 balls and place on your baking tray. Your cookies will spread during baking so make sure you have enough space between each cookie.

- Bake for 10-12 minutes until golden. Let cool. Eat!