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.