Healthier and ultra chewy chocolate almond butter cookies. Completely gluten-free and vegan.
Nut butters are part of my everyday eating -from peanut to almond butter I’ll find any excuse to add it to my meal or snacks. But granted I have a major sweet tooth, I had to add it to my favorite dessert…cookies.
These cookies are healthier than your average cookie:
- Sweetened with coconut sugar.
- Gluten-free -> but feel free to sub regular flour…nothing wrong with it!
- Coconut oil instead of vegan butter.
- Extra boost of protein from the almond butter.
These Chewy Chocolate Almond Butter Cookies are…
- Easy
- Simple
- Healthier
- Chewy
- Nutty
- Gluten-free
- Vegan
- Oh so delicious!
Healthier and ultra chewy chocolate almond butter cookies. Completely gluten-free and vegan.
- ½ cup creamy almond butter
- ¼ cup melted coconut oil
- 1 flax egg (1 tbsp flax seed meal + 3 tbsp water)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ¾ cup coconut sugar
- ½ cup gluten-free all-purpose flour such as Bob's Red Mill 1-1
- ¾ cup almond flour
- 1 tsp baking soda
- ¼ tsp salt
- 2 oz. dark chocolate, roughly chopped I used Theo's 70% dark chocolate bar
-
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
-
In a small bowl, prepare flax egg by whisking together flax seed meal and water. Set aside for 2 min. to thicken up.
-
In a large bowl, whisk together almond butter, coconut oil, flax egg, vanilla, and vinegar until creamy. Stir in the rest of the ingredients (except chocolate) until a soft dough forms. Cover bowl with plastic wrap and refrigerate for 20 min.
-
Using a small cookie scoop, scoop even amounts of dough on to the baking sheet. Slightly press down with the palm of your hand. Press a small square of chocolate into the center of each cookie. Bake for 15 min. (Important!) let cool for 10 min. before serving.
