Vegan Almond Butter Chocolate Chip Cookie Recipe
ingredients
- 1 cup all-purpose flour
- 1 cup whole grain wheat flour
- 11/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened natural almond butter
- 6 tbsp water
- 1 tsp pure vanilla extract
- 11/4 cup dark brown sugar
- 11/4 cups dark chocolate chips , I used Callebaut 811 callets
- 1/2 cup roasted, salted almonds
instructions
- Preheat the oven to 350°f / 175°c. Line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flours, baking powder, baking soda and salt.
- In a medium bowl, whisk together the coconut oil, almond butter, water and vanilla until smooth.
- Add the brown sugar and whisk until combined.
- Add the dry ingredients to the wet ingredients, using a spatula to mix until just combined.
- Add the chocolate and almonds and mix until incorporated.
- Use a retractable ice cream scoop to dole out even balls of cookie dough and place them onto the prepared baking sheets, with room in between for cookie spread.
- Bake for 12-14 minutes, until the edges have set, are lightly browned.
- Rap the pans on the counter a few times to de-puff, if needed, and round the cookies using an offset spatula if desired. Let cool for 15 minutes, if you can wait that long, before diving in.
notes
Hot tip for cool times: I often make an entire recipe of cookie dough, but only bake a dozen at a time. I freeze the rest of the scooped dough balls so I can have fresh cookies all week for snacks and treats. To freeze dough balls, lay them out on a small parchment lined plate and freeze for 20 minutes until firm. Once firm, place in a zip-top bag and freeze! Bake just as you would fresh dough, adding another minute to bake time if needed.
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