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Almond Chocolate Chip Cookies

Posted by Ruth-Ellen Wiersma on

Submitted by: Wendy

Original recipe can be found on Angela Liddon’s website Crispy Peanut Butter Chocolate Chip Cookies (Vegan & Gluten-Free) — Oh She Glows

Ingredients:

  • 1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
  • 1/4 cup non-dairy buttery spread
  • 1/4 cup natural peanut butter (70g)
  • 1/2 cup lightly packed brown sugar (80g)
  • 1/4 cup organic cane sugar (55g)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine grain sea salt
  • 1 cup gluten-free rolled oats, blended into a flour (105g or 1 cup oat flour)
  • 1 cup almonds, blended into a flour (145g or 1 cup + 2 tbsp almond flour)
  • 1/3 cup dark chocolate chips

Directions:

  • Preheat oven to 350F and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside for 5 minutes so it can thicken up.
  • With an electric mixer or in a stand mixer, beat the buttery spread and peanut butter until combined. Add both sugars and beat for 1 minute more. Beat in the flax egg and vanilla extract until combined.
  • Beat in the remaining dry ingredients (baking soda, baking powder, salt, oat flour, and almond flour) one by one. If your dough is dry (this could be the case if too much flour is used), you can add a touch of almond milk to thin it out. Fold in chocolate chips.
  • Shape 1-inch balls of dough (smaller than golf balls) and place on the baking sheet. If chocolate chips aren’t sticking to the dough, just press them in with your fingers. There is no need to flatten the balls as the cookies spread out a lot. Place balls 2-3 inches apart.
  • Bake for about 11-13 minutes (I baked for 12 mins) until lightly golden. The underside will also be a rich golden brown shade. The cookies will be very soft coming out of the oven, but they will harden as they cool. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes. Sprinkle cookies with flaked sea salt to bring out the peanut butter flavor even more.

Wendy says . . .

the recipe is perfect as is but our family likes to substitute dates for sugar in recipes. Flaxseed is also excellent to add, but if you do not have any in your cupboard that does not need to stop you from making these delicious cookies!

~I just substituted 1 cup pitted dates and 1 cup hot water for the sugar in the original recipe.Take 10 Medjool dates, remove the pits and cut in halves. Cover the dates with 1 cup HOT water and set aside while you combine the wet ingredients. Add the date mixture to the wet ingredients and then proceed with the recipe.
~I did not use the flaxseed.
~We chose almond butter rather than peanut butter. (We use Once Again Raw Crunchy Almond Butter
~I also added anadditional 3/4 a cup of almond flour. (We use Almond Flour from Honeyville Farms.