11/04/2025
Copycat Toto Cookie – Sea Salt Chocolate Chip
Ingredients (Makes ~8–10 cookies)
• 1 cup creamy almond butter (unsweetened, well-stirred)
• 1/2 cup organic coconut sugar
• 1 flax egg (1 tbsp ground flax + 3 tbsp warm water, mixed + rested 5 min)
• 1/4 cup pea protein powder (unflavored or vanilla)
• 1/3 cup oat flour (certified gluten-free if needed)
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1/3–1/2 cup organic dark chocolate chips (70%+ cacao)
• Flaky sea salt for topping
Optional additions (for more Toto-like texture):
• 1–2 tbsp maple syrup if you want a slightly sweeter, softer cookie
• 1 tbsp coconut oil if batter feels too dry or crumbly
• 1–2 tbsp oat milk only if needed for moisture/binding
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make flax egg: In a small bowl, mix flaxseed + warm water and let sit 5 minutes until gel-like.
3. In a mixing bowl, add almond butter, coconut sugar, flax egg, vanilla, and whisk or stir until smooth.
4. Add pea protein, oat flour, baking soda, and mix until a thick dough forms.
• If dough feels crumbly, add 1–2 tsp oat milk or coconut oil until scoopable.
5. Fold in dark chocolate chips.
6. Scoop dough into 2-tbsp sized balls, gently flatten tops (they don’t spread much).
7. Sprinkle tops with flaky sea salt.
8. Bake 9–11 minutes, until edges are set but centers still look slightly soft. Do NOT overbake—these firm up as they cool.
9. Let cool at least 10 minutes before removing from pan (they will be delicate while warm).
