The almond butter cookies that you will make are delicious and easy to make. They only require one bowl, nine ingredients, and an hour. This inspired version of the cookie is delicious, even though it’s not the same as what I had.
This recipe is a slight adaptation of my Best Almond Meal Chocolate Chip Cookie. However, they are more tender (no whipping necessary) and easier to make.
Base: Coconut oil, coconut sugar, and almond butter. Aquafaba. The “flours,” on the other hand, are almond flour as well as shredded coconut. This recipe creates a fluffy, light cookie with a hint of almond flavor. It’s also studded with chocolate!
It is a low-oil alternative that I have included in the notes. I’ve got you.
Ingredients
- 1/4 cup coconut oil (softened or melted).
- Coconut sugar or organic cane juice, 1/3 cup
- 2 Tbsp Almond Butter (if not salted, add 1/8 tsp salt // or substitute other nut butter)
- The following is a guide to using 3 Tbsp Aquafaba (chickpea brine ).
- Half a teaspoon of sea salt
- 1 tsp of baking powder
- Almond flour 13 cup
- 1/2 cup desiccated coconut
- 3/4 cup vegan dark chocolate chips
Instructions
- Add the coconut oil, sugar (cane or coconut), almond butter, aquafaba, and salt to a large bowl and whisk/stir until combined.
- Mix again. Add the almond flour and coconut. The mixture shouldn’t be too thick to continue mixing but should look “doughy.”
- Add chocolate chips and cover. Refrigerate overnight or at least for 30 minutes.
- Preheat oven to 350 degrees F. After the dough has chilled, use rounded Tablespoons to scoop out small amounts (I prefer using this scoop). Place them two inches apart on a baking sheet that is not lined with parchment or a baking sheet without parchment. To flatten, press down slightly (see photo).
- Bake for 12-16 minutes or until the edges appear slightly golden and the tops look dry. Let the baking sheet rest for 5 minutes after removing it from the oven. Transfer to a cooling plate or serving platter.
- Keep leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to one month.
