Sacred Sōl Adaptogenic Chocolate Chip Cookie (ve) Recipe
Baked to Order, warm and crispy on the outside and ooey gooey adaptogenic dark chocolate chunks (infused with functional mushroom extracts reishi, lions mane, cordyceps, turkey tail) on the inside, coconut whipped cream, sweetened with coconut sugar
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Ingredients
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Dry Ingredients
Wet Ingredients
Mix-ins
Coconut Whipped Cream
Method
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, coconut sugar, baking soda, salt, ground cinnamon, and mushroom extract powder until evenly combined.
In a small bowl, combine the flaxseed meal and water. Stir and let it sit for about 5 minutes, until it becomes gel-like.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the dark chocolate chunks until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Coconut Whipped Cream Preparation
Whip Coconut Cream
In a mixing bowl, scoop out the chilled coconut cream (leave the liquid behind) and use an electric mixer to whip until fluffy.
Sweeten (Optional)
If desired, add powdered sugar and vanilla extract to the whipped coconut cream and mix until well combined.