ALMOND BUTTER CHOCOLATE CHIP COOKIES //

When I originally saw the Minimalist Baker post this recipe, I was already instantly hungry. And if you’re wondering if these cookies lived up to the hype, they were everything and more. These are the people pleaser of cookies, in my opinion, as they will truly win over anyone. Vegan, gluten-free, relatively healthy, but completely decadent.

All you need…

  • 1/4 cup melted coconut oil
  • 1/3 cup coconut sugar
  • 2 Tbsp almond butter
  • 3 Tbsp aquafaba (chickpea brine)
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 1/3 cup almond flour
  • 1/2 cup coconut chips (you can go with flakes, but I did chunky coconut chips and really enjoyed the texture)
  • 3/4 cup vegan dark chocolate chips

What to do…

  1. In a large mixing bowl, add coconut oil, coconut sugar, almond butter, aquafaba, salt, and baking powder and stir/whisk to combine.
  2. Add almond flour and coconut and mix again. It won’t be so thick that you can’t continue mixing it, but it should appear “doughy.”
  3. Stir in chocolate chips, cover, and refrigerate for at least 30 minutes.
  4. Preheat oven to 350 degrees. Once chilled, scoop out rounded Tablespoon amounts of dough.
  5. Bake for 12-16 minutes or until the edges are just slightly golden brown and the tops appear dry. Remove from oven and let rest on the pan for 5 minutes. Then transfer to a cooling rack or a serving plate.

The best part of vegan baking? You can eat the batter. But seriously — it’s SO good. There you have it. Your Sunday plans are taken care of. You’re welcome.

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