Almond Butter & Chocolate Chip Cookies

Almond butter cookies with chocolate chips, vegan, gluten free, dairy free, snacks

Cookies fresh out of the oven have to be one of lifes little pleasures.  The freshly baked sweet smell, the warm gooey melt in the mouth texture…have I sold you on them yet?

Do you know the difference between a cookie and a biscuit?  A cookie is soft and chewy and removed from the oven still soft, while a biscuit is crisp and has a ‘snap’ when you break it in half – think ginger nut.  I only learned this little fact in recent years so thought I’d share!

These cookies follow the Nourish by Rebecca principles, they are gluten-free, dairy-free and refined sugar-free but as an added bonus they are also vegan.  I’ve not added lots of sweetener to these cookies as I don’t like foods overly sweet, however, if you prefer a bit of a sweeter taste simply add more maple syrup.

Makes 8-12 (depending on how big you make them)

Ingredients

Dry ingredients

-1 1/2 cups almond meal

-3 Tbsp. brown rice flour or gluten-free all-purpose flour

-1/2 tsp. baking powder

-pinch of salt

-1/2 cup dark chocolate chips or chopped dark chocolate

Wet ingredients

-1 Tbsp. ground flaxseed

-3 Tbsp. almond milk, or any dairy-free milk you prefer

-2 Tbsp. coconut oil

-1/4 cup maple syrup

-1/4 cup almond butter

-1 tsp vanilla extract

How To Make

First, make the flax egg by mixing the ground flaxseed with the milk and set aside.

Pre-heat oven to 180C/355F.  Line a baking sheet with greased parchment and set aside.

Put the remaining wet ingredients (coconut oil, maple syrup, almond butter and vanilla extract) in a small saucepan and warm gently until everything is melted and combined together.

In a large bowl, mix together the dry ingredients then add the flax egg along with the rest of the wet ingredients once they’ve melted.  Mix everything together until a sticky dough forms.

Take about a tablespoon (you can use more or less depending on what size of cookie you’d like) of the mixture in your hands and roll into a ball, place it on the baking sheet and press down.  Continue doing this until all the dough is used.

Place the baking sheet in the oven and bake for 12-15 minutes until the cookies are starting to brown and the chocolate is melting, the cookies should still be slightly soft to the touch.

Remove cookies from the oven and transfer to a wire rack to cool slightly before serving.  If you are not having the cookies until later, simply warm them in the oven for a few minutes before serving.  These cookies are also delicious cold but I think they’re extra special when warm.

The cookies can be stored in an airtight container in a cool place for up to 5 days.

Enjoy

xx

 


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