Hi. My name is Samah Dada, and I think I’m having an identity crisis.
You see, I’ve lived the majority of my life thinking I was an “ice cream person.” And I am, don’t get me wrong. I LOVE ice cream more than most things in life (albeit with the exception of my family, friends, dog…whatever). But limiting myself to being merely an ice cream person? I’m not sure if that’s so accurate anymore…
I say all of this now because I’m fairly certain I’ve become just as much of “a cookie person” as I am an “ice cream person.” Warm, melty chocolate, a chewy center and a slightly crisp outside? Am I making you hungry yet?
I’ve developed quite a few cookie recipes in the past, and I strive to make them healthier than your average, but without sacrificing the taste of what you typically love from a cookie. Enter: my almond butter chocolate chip cookies.
These basically just taste like a hug. Like a really warm, chocolatey hug. A really warm, chocolatey, gluten-free and vegan hug. What could be better?
I used fine blanched almond flour for this recipe so it’s completely grain and gluten-free. Sweetened it up with some coconut sugar, and added a touch of coconut oil. I used flax eggs instead of normal eggs, so this recipe is completely vegan!
Make these gems and let me know what you think, as always, by tagging @DADAEATS on Instagram.
Cookie person, ice cream person, whatever you are — I got you!
Almond Butter Chocolate Chip Cookies (Vegan, Gluten-Free)
- 5 tbsp creamy almond butter
- 3 tbsp coconut oil
- 1 cup + 1/4 cup blanched almond flour
- 1/3 cup + 1 TBSP coconut sugar
- 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp warm water, left to sit for 6 minutes)
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup chocolate chips (and more for pressing on top of pie before baking)!
Preheat oven to 350 degrees. Lightly grease cookie sheet with coconut oil.
First, make your flax eggs by combining 2 tbsp of flaxseed meal and 5 tbsp warm water in a small bowl. Set aside.
In a medium, microwave-safe bowl, melt together almond butter and coconut oil until melted. Add vanilla extract and coconut sugar and stir well to combine.
Add flax egg to your wet mixture once it has thickened up (should take around 5 minutes). In a separate bowl, mix together almond flour, baking soda, and baking powder. Fold in almond flour in increments to the wet mixture until well combined. Add almond milk help combine everything together. Fold in chocolate chips.
Roll dough into balls and press down slightly to flatten - they will not spread too much. Add more chocolate chips on top if desired (I always desire this).
Bake on 350 degrees for 15-20 minutes until cookie edges are golden brown. Let cool for 5 minutes. Enjoy!