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  • Writer's pictureCheryl Ferguson

Crispy Almond Butter Chocolate Chip Cookies

This is another wonderful recipe from the incredible "Oh She Glows" books by Angela Liddon. This time, it's from the original. This book was one of the books that started it all for me and is such a reliable source for incredible ideas and recipes.


I felt it was time to make a "treat" for my kids so I found one in this book. I have to admit I haven't done to much in the way of vegan baking, so this is an area I need to explore more regularly.


Ingredients:


1 Tbsp flaxseed, ground

This is where you make your flaxseed "egg". Here are some tips for this process: Buy Flax seeds and grind them in a coffee grinder. Fresh ground flaxseeds have much more nutritional value than the ground flaxseeds that have been sitting on a shelf for who knows how long. Combine 1 Tbsp flaxseed with 3 Tbsp water. Mix and let sit 5-10 min. It will become very "eggy" and ready to be added to your baking recipe!



1/4 cup vegan butter or coconut oil

1/4 cup roasted almond butter or peanut butter (I used peanut butter)

1/2 cup brown sugar

1/4 cup coconut sugar or cane sugar

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

1 cup oats, blended up to be made into a flour

1 cup almonds, blended up to be made into an almond meal

1/4 cup dark chocolate chips


The oat flour was incredibly easy to make....just blend.



Same for the almond meal. Hit a button and...done.


Why did oat flour or almond meal ever intimidate me???


Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.


The rest of this recipe is pretty standard if you are familiar with baking cookies:


Cream vegan butter and almond/peanut butter until smooth. Add the two sugars and mix well. Add in flaxseed "egg" and vanilla and blend again.

Next come the dry ingredients, each added individually: baking soda, baking powder, salt, oat flour, and almond meal. Fold in the chocolate chips.



Next up is forming the cookies. Form into 1-inch balls and place them pretty far apart on the parchment paper. These cookies spread like crazy, so make sure you leave enough room between them. I had a really hard time getting the chocolate chips to stay in the cookie dough balls. Eventually I gave up and decided to press the stray chips in the dough balls before putting them in the oven and it worked well.


Into the oven they go, and 12 minutes later, they are crispy, delicious (though flat) cookies!


Vegan rating: ⭐⭐⭐⭐⭐ Wow. Probably in the top 3 vegan cookies I have ever eaten. Even though they are flat, they pack a flavor punch!


Simplicity: ⭐⭐⭐⭐ The oat flour and almond meal were MUCH easier to make than I thought, but still took extra steps over regular flour. Overall, not much more complex than regular, non-vegan cookies.


Carnivore rating: ⭐⭐⭐⭐⭐ "Yup. Definitely a 5-star. Doesn't taste vegan."


Kid rating: ⭐⭐⭐⭐⭐ "Five stars. For sure. Can I have another one?"


Definitely a keeper!

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