Vegan almond butter choc chip cookies
Vegan, gluten free, grain free, refined sugar free*Cups and measures are in Australian cups and measures. Use gram weights for international accuracy.
Ingredients
- 1/3 cup almond butter (80g)*
- 40-60ml (2-3 tbsp)* maple syrup
- 2 tsp vanilla bean paste (see notes above recipe)
- 1 tsp baking powder
- 30-50g chocolate (keep it vegan if it needs to be)
- pinch of fine salt, just for flavour complexity
Instructions
- 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.
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