Almond Butter and Chocolate Chip Cookies - Vegan

I tried making vegan choc chip cookie a few week back and they were good, but these are much better.

The others, as I said at the time, were more similar to shortbread - more of a 'biscuit' I suppose - than a COOKIE. Now, I really like cookies and when I want a cookie I want cookie. Not a biscuit. These put a smile on my face, brightened up the otherwise gloomy day and were gone in a flash. (I've already made a second batch.)


This will definitely be my go to recipe from now on. Regardless of the fact that they are gluten/wheat free, egg free and dairy free they are amazing. They're chewy, sweet and nutty. 
A perfect cookie.

Like my other recipe this just makes a small batch, about half a dozen but can easily be doubled. Almond butter can easily be bought in most supermarkets, or you can make your own, just like how I made my pb and choc spread. Just waz em in a food processor with nothing else until they break down and become a spread. Other nuts would work just as well and I may try them next time with my old friend Peanut Butter.

Ingredients:
1 teaspoon baking powder
3 tablespoon plain GF flour (could use GF oat flour instead)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup all natural almond butter
1 Tablespoon flax meal + 3 Tablespoons water
1/2 tablespoon pure maple syrup
1/3 cup chopped dark chocolate/chocolate chips

To Make:

• Preheat the oven to 185C.
• Mix the flax meal and water together in a small bowl and whisk with a fork. Let the mixture sit for about 10 minutes so it develops a gelatinous texture similar to a raw egg. Warm water will speed up this up and make it happen about twice as fast.
• Mix the baking powder, flour, sugar, cinnamon and salt together.
• Add in the almond butter, maple syrup and flax mixture and mix until combined and then stir in the chocolate chunks
• Roll the dough into about 6-8 balls and put onto a lightly greased baking sheet. Press down slightly on the tops. 
• Bake in the oven for about 10 minutes, until slightly browning but still soft. 
• Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack - careful, these are delicate little beauts.
• Once cool enough to move, let cool on a cooling rack until completely cool.