Chewy Chocolate Chip Almond Cookies

July 31, 2024

These cookies are more almond flour than flour lending then a chewy center and a crunchy edge which in my world is a perfect cookie.

Makes 28-30 cookies

Ingredient List:

  • 5 tablespoons vegan butter substitute
  • ¼ cup Suzanne’s Specialties Maple Rice Nectar
  • 6 tablespoons coconut sugar
  • 1 teaspoon pure vanilla extract
  • Pinch sea salt
  • Pinch ground cinnamon
  • 1 cup almond flour
  • ½ cup whole wheat pastry or sprouted whole wheat flour
  • ½ cup rolled oats
  • ½ cup coarsely chopped walnuts
  • 2/3 cup non-dairy, dark chocolate chips

Step By Step Instructions:

Preheat oven to 350°F (325°F for convection) and line 2 baking sheets with parchment.

Whip together vegan butter, rice nectar, coconut sugar, vanilla, sea salt and cinnamon until smooth. Mix in almond flour, flour and oats to form a soft, sticky dough. Fold in nuts and chocolate chips until well-incorporated through the dough.

Using a tablespoon scoop, arrange the cookies on the lined baking sheets leaving room for them to grow. You should get 18 cookies on a sheet, 3 across and 6 down. Do not press the cookies down.

Bake for 13 minutes. Remove the tray from the oven and using a small spoon or spatula, slightly and gently flatten the cookies.