Chewy Vegan Almond Butter Cookies
Irresistibly chewy, hopelessly addicting.
Servings: 10 small cookies
Ingredients
- ½ cup room temperature almond butter - the kind with just almonds and salt
- ½ cup coconut sugar
- 2 tbsp applesauce
- 1 flax egg - 1 T. flax meal + 2 1/2 T. water
- ⅓ cup almond flour
- ½ cup old fashioned rolled oats
- ¼ tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp vanilla
- ¼ cup dark chocolate chips - optional
Instructions
- Begin by making the flax egg. In a small bowl, mix 1 tablespoon of flax meal with 2 1/2 tablespoons of water. Set aside.
- In a medium mixing bowl, add the applesauce, almond butter and coconut sugar. Stir gently with a wooden spoon. A note about the almond butter: make sure it is nice and soft, room temperature ideally. This will allow for smooth mixing, and less stirring.
- Next, add the vanilla and flax egg.
- Stir together the dry ingredients in a small bow, then pour them into the wet mixture. Stir just until incorporated.
- Place the batter in the fridge for 20 minutes. While the dough rests, preheat the oven to 350 degrees and line a baking sheet with a silpat or parchment paper.
- Spoon the dough into ten to twelve mounds on the cookie sheet, it will be very wet and sticky. With wet fingers, pat down the mounds into half inch high rounds. If the dough starts to stick, wet your fingers with cold water again and continue shaping.
- Bake for 12 minutes.
- After 12 minutes, remove the cookies from the oven and place the entire tray on a cooling rack for 15 minutes. DO NOT SKIP THIS STEP. The cookies will fall apart right out of the oven, and will solidify into chewy, delightful bites, the more they cool. Ideally, give them 25 minutes to cool completely before diving in!