The Erewhon Mad Chip Cookie is one of their classics and loved by so many! We love it just as much as you so we decided to recreate the cookie but make it VEGAN and use Pascha Chocolate Chips! To add some spice to the recipe, add the cookie to a Sundae for extra deliciousness!

Ingredients

• 1/3 cup smooth almond butter
• 2/3 cup vegan butter melted
• 3/4 cup coconut sugar (we used amber colored)
• 2 tsp vanilla extract
• 1 cup Gluten Free Flour (we used Bob’s Redmill)
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 1/2 chopped Pascha Chocolate Bar (we used 85% Very Dark)

Directions

1. Preheat oven to 350°F.
2. Line baking sheet with Parchment Paper.
3. In a large bowl, add the nut butter, vegan butter, coconut sugar & vanilla. Using a whisk mix until blended well. 
4. Next add the dry ingredients except the chocolate.  
5. Stir until a cookie dough forms.
6. Chop up the Pascha Chocolate Bars, then stir in the chocolate chunks.
7. Scoop dough on the parchment-lined baking sheet. 
8. Press down gently in the center of each cookie, but not too much to flatten them. We used a mason jar to push them down. 
9. Then sprinkle a pinch of sea salt.
10. Bake in the preheated oven for 15 minutes, or until light brown around the edges.
11. Remove from the oven and cook on the baking sheet for 10 mins, then transfer to a cooling rack. 
12. Enjoy!