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
- 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.
- 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.
- 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.
- 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.
- 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.
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!