Crispy Almond Butter Chocolate Chip Cookies (GF/V)

Crispy Almond Butter Chocolate Chip Cookies (GF/V)

These cookies are a practical complement to your nut butter cookie recipe collection. When I bake for my students, there are times when someone is allergic to peanut butter. These are a perfect answer to that. In addition, they are gluten free, and vegan! What more could you ask for?! Oatmeal and nuts combine to make this into a valid breakfast cookie.

Ingredients

  • 1 flax egg: (1 Tbsp ground flax, + 1tsp chia seeds, mixed with 3 Tbsp water)
  • 1/4 cup coconut oil (60ml)
  • 1/4 cup natural almond butter (60ml)
  • 1/2 cup lightly packed brown sugar (125ml)
  • 1/4 cup coconut sugar or organic cane sugar (60ml)
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine grain sea salt
  • 1 cup gluten-free rolled oats, blended into a flour (250ml)
  • 1 cup almond meal (250ml)
  • 2/3 cup dark chocolate chips (160ml)

Directions

  1. Preheat oven to 180C and line a baking sheet with parchment paper. In a small bowl, mix together the flax+chia egg and set aside for 5 minutes so it can thicken.
  2. With an electric mixer or in a stand mixer, beat the coconut oil and almond butter until combined. Add both sugars and beat for 1 minute more. Beat in the flax+chia egg and vanilla extract until combined.
  3. Beat in the remaining dry ingredients (baking soda, baking powder, salt, oat flour, and almond flour) one by one. If your dough is dry, you can add a touch of almond milk to thin it out. Fold in chocolate chips.
  4. Shape 1-inch balls of dough (smaller than golf balls) into the shape of a mini burger patty, and place on the baking sheet. If chocolate chips aren’t sticking to the dough, just press them in with your fingers. Place balls 2-3 inches apart.
  5. Bake for about 11-13 minutes (I baked for 12 mins) until lightly golden. (I baked mine for 6 mins, turned the tray and baked them an additional 5 mins.) The underside will also be a rich golden brown shade. The cookies will be very soft coming out of the oven, but they will harden as they cool. Allow to cool for 5 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.

If you wish, sprinkle cookies with flaked sea salt to bring out the almond butter flavour even more.

Yield: 18 (2-inch diameter) cookies

Lovingly adapted from the Oh She Glows cookbook.

2 Comments

  1. Vegan friends coming in April and I’m off gluten. These cookies look perfect for King’s Day! Thanks, Jennifer!

    • I highly suggest a taste test is in order before your guests arrive…it would be the polite thing to do! I hope you enjoy them, Robin!

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