We created these outrageously delicious cookies somewhat by accident. We had a couple of jars of almond butter lying around and we wanted to create a yummy treat that was also fairly healthy. After some research and a look around our pantry, we found some inspiration online and voila!
The cookies are also really easy to make and the ingredient list is short (you will have most of them in your kitchen cupboards/fridge). These cookies are totally flourless, which is awesome for all the wheat-free and gluten-free peeps out there. They are incredibly fudgy, they are almost like a bar. In fact, they would work really well as a sort of indulgent energy bar if you baked them in a square brownie tin. They are a great midday pick me up as they are packed with nutritious ingredients including protein-heavy almond butter and vegan ‘eggs’ and they shouldn’t raise your blood sugar levels too much thanks to the low GI oats and coconut sugar. They are delicious enough to work as a dessert or sweet treats- kids should LOVE these.
We used a Hong Kong roasted almond butter brand called Chemsi. Raw almond butter should work too, let us know if you try it. We have a great roundup of locally made almond butters that you can check out here.
We had mini dairy-free chocolate chips available, and found that the mini size worked well with the texture of the cookies but if you love your chocolate chips, go for the bigger size.
Plant-Based, Dairy Free, Gluten Free, Wheat Free, Refined Sugar Free Chocolate Chip Cookies
Makes 20 -24 cookies
- 3/4 cup gluten-free rolled eats
- 3/4 cup coconut sugar
- 2 tsp vanilla extract
- 1 cup almond butter (see note above)
- 2 vegan eggs (6 natural options here)
- 3/4 tsp pink himalayan salt
- 1/4 tsp cinnamon (optional)
- 1/2 cup dairy free mini chocolate chips
1. Pre-heat your oven to 180C and grease a baking sheet with coconut oil.
2. Mix the dry ingredients (oats, salt, cinnamon) in a medium sized mixing bowl.
3. In a large bowl, mix your choice of egg subs, the almond butter, the vanilla and the coconut sugar using an electric beater or a handheld mixer. The almond butter is pretty gooey so you need to mix the batter for a good 2 to 3 minutes continuously to get everything smooth and blended.
4. Add in the dry mix to the wet batter, and continue to mix with the electric beater/handheld mixer for another couple of minutes.
5. Once the batter is done, fold in the chocolate chips.
6. Scoop a large spoonful of batter on the baking sheet- we got 12 cookies per sheet and managed two sheets.
7. Bake for 10 minutes.
8. Let cool for 10 -15 minutes and then serve.
This recipe is inspired and adapted from Meaningful Eats’s Flourless Oatmeal Almond Butter Chocolate Chip Cookies, see the original post here.
All images by Green Queen.