Following a plant based diet doesn’t mean you have to give up chocolate chip cookies! These cookies are gluten free and vegan but not lacking in flavor or texture. They are rich, chocolatey, and nutty. They are also chewy in the center a little crispy on the edges. The sliced almonds give them a “gourmet” appearance and a little crunch. I like that they require only 10 ingredients. The dough is easier to handle after chilling but if you’re in a hurry you can use the batter at room temperature. This recipe uses ground Chia seeds as an egg substitute (aka Chia “egg”) but you can also substitute 1 tbs flax seed powder instead.
Almond Butter Chocolate Chip Cookies (vegan, gluten free)
Ingredients
- 3 cups almond flour
- 1/4 cup vegan butter such as Earth Balance (room temperature)
- 2 tsp ground chia seeds + 3 tbs warm water (1 chia “egg” – see instructions below)
- 1/2 cup almond butter
- 1 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 (10 oz) package vegan chocolate chips such as Chocolate Dream
- 1/2 cup sliced or slivered almonds
Directions
For the Chia “egg”: Grind 2 tsp chia seeds in a mortar and pestle (or grind a larger amount in a food processor). In a small bowl, whisk together 2 tsp chia seed powder and warm water. Let stand for 5 minutes before using. (May substitute 1 tbs flax powder instead)Combine flour, salt, and baking powder in a large bowl and set aside.
In the bowl of a stand mixer, add butter and turn mixer speed to 2 for 30 seconds. Next, add sugar, vanilla extract, and chia “egg” and turn mixer speed to 2 for another 30 seconds. Add almond butter and mix at speed 2 for 30 more seconds until combined.
Set speed on 2 and slowly add dry ingredients 1 cup at a time until combined (about 2 minutes). You will need to stop the mixer and scrape down the sides of the bowl a few times. Stir in vegan chocolate chips and almonds by hand. Chill dough in refrigerator for one hour. (You can skip this step if you are in a hurry but the dough may be a little sticky)
Preheat oven to 375F. Remove cookie dough from fridge and scoop out 1 tbs sized lumps and form small dough balls with hands (about 26). Place dough balls on an ungreased cookie sheet about 1 inch apart (cookies do not spread out) and flatten with the back of a spoon.
Bake cookies for about 13-16 minutes checking to make sure the bottoms do not get burned (especially if on the bottom rack). Let cookies cool completely before handling.
Nutrition Information:
- Calories: approximately 166 cal per cookie
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Yumm! I can have cookies and milk any time of the day 🙂
Me too!