Almond Butter Chocolate Chip Cookies (Vegan, Gluten-free)
Almond Butter Chocolate Chip Cookies Vegan and Gluten-free, as well as oil-free and only 5 ingredients! These are so simple and easy to make, requiring just 1 bowl and about 20 minutes!
Servings: 1 dozen
Ingredients
- 1 cup (112g) superfine blanched almond flour
- 1/4 teaspoon fine salt
- 1/2 cup (128g) runny/creamy roasted almond butter (with no added salt/sugar)
- 1/4 cup (80g) pure maple syrup or agave
- 1 teaspoon (5g) vanilla extract
- 1/2 cup (120g) dairy-free semi-sweet chocolate chips
- I use this scale.
Instructions
- Preheat an oven to 375°F and line a sheetpan with parchment paper.
- To a large bowl, add the almond flour and salt and whisk well. Pour in the syrup, almond butter, vanilla and chocolate chips. Stir for several minutes until the batter becomes very thick and sticky. It will seem too wet at first, but keep stirring and it will thicken up.
- Using about 1 1/2 tablespoons worth of batter, roll into balls. The batter will be sticky, but you should be able to roll them into balls with no problem. Especially if you weighed your ingredients. If it's too sticky, chill the batter for 15-30 minutes first.
- Place the balls onto the pan 2 inches apart. Press each cookie down in a circular patting motion to keep the round shape and make sure to press them down to 1/4 inch thick. If you leave them too thick, they won't spread as well or cook through.
- Bake for 10 minutes, until the edges are golden brown and the tops have slightly cracked. As they cool, they will get wonderful crispy edges with super buttery insides. Cool for 10 minutes to allow them to crisp and firm up, then transfer using a metal spatula to cool completely on a cooling rack.