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Chocolate Chip Almond Butter Cookies [Vegan, Gluten-Free]
Hands down my favorite cookie recipe yet! They won’t last long, especially if you have some almond mylk to dunk ’em in.
Ingredients You Need for Chocolate Chip Almond Butter Cookies [Vegan, Gluten-Free]
How to Prepare Chocolate Chip Almond Butter Cookies [Vegan, Gluten-Free]
- Preheat oven to 350°F and line 2 baking sheets with baking paper.
- Add aquafaba to a clean, large mixing bowl and whisk for 7-10 mins until stiff peaks form.
- Add sugar, almond butter, and vanilla extract to a food processor and blend until thoroughly combined. Fold through the whipped aquafaba.
- In a medium bowl, mix oats, ground almonds, cinnamon, nutmeg, salt and baking soda. Add to the wet ingredients and stir briefly to combine. The mixture will be thick and sticky.
- Drop 1 tbsp of dough onto the prepared baking tray and gently flatten, use the back of a spoon if it's sticky. Press choc chips into the cookies and bake for 9-11 minutes until golden. Remove and allow to cool on the trays, they'll firm up a little. Keep in an airtight tin for up to 4 days.
Nutritional Information
Per Serving: Calories: 156 | Carbs: 13 g | Fat: 11 g | Protein: 3 g | Sodium: 17 mg | Sugar: 8 g
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These were a total flop. As directed, I "added aquafaba to a clean, large mixing bowl and whisked for 7-10 mins until stiff peaks form." However, these fluffy peaks (looking like beaten egg whites) did not at all mix with the dry ingredients, such as the oats, crushed almonds, etc. The dry ingredients remained at the bottom of the bowl underneath all the fluff making a clearly separated mixture. I forcefully mixed the fluffed aquafaba in with the heavy dry ingredients. Cookies were yummy, but not at all cookie-like!