Vegan almond butter choc chip cookies
Vegan, gluten free, grain free, refined sugar free
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 1/3 cup almond butter (80g)
- 2-3 tbsp maple syrup
- 2 tsp vanilla bean paste
- 1 tsp baking powder (see notes above recipe)
- 30-50g chocolate (keep it vegan if it needs to be)
- pinch of sea salt flakes
Preheat the oven to 180 degrees Celsius.
Combine the almond butter and maple syrup in a medium sized mixing bowl. Use a spoon to mix vigorously - after a couple of minutes, it will begin to thicken and harden. If it doesn't, add the third tablespoon of maple syrup.
Once the mixture thickens, add the vanilla bean paste and baking powder, and continue mixing until you are able to pick blobs of the mixture up, and roll them into a ball with your hands. Note that this is more difficult with a runnier almond butter - if you are making your own, leave it on the thick side, like store bought. If the butter you are using is runny, you could add a tiny bit of coconut flour, or oil your hands before picking up the mixture.
Once the mixture is ready, gently mix through the chocolate chunks and sea salt flakes. Place 6-8 even sized balls of mixture onto a lined baking tray, and use your palm to gently press them into cookie shape. Note they will spread a little.
Place the cookies in the oven for 7-10 minutes, depending on how you like them. You can also experiment with dropping the tray to create dimples in the cookies. I like to set the timer for 5 minutes, drop them against the oven rack to flatten them out, and then continue to cook for 2-5 minutes. Allow to cool a little before serving, and keep in mind they harden as they cool.
To keep the cookies crisp, store them in an airtight container, in the fridge if you're in a warm climate.