Ingredients
Scale
- 1 cup all purpose flour
- 1 cup cake flour
- 1 tsp corn starch
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup brown sugar (or coconut sugar)
- ½ cup + 1 tsp olive oil (or coconut oil)
- 2 tsp vanilla extract
- ⅓ cup creamy almond butter
- 6 tbsp water
- 1 ½ cup vegan chocolate chips
Instructions
- Line baking sheet with parchment paper or grease it with cooking spray.
- In a large bowl, combine all purpose flour, cake flour, corn starch, baking soda, and salt.
- In a separate bowl, whisk together olive oil, vanilla extract, almond butter, and water until sooth and creamy. Add sugar and whisk until combined.
- Add the dry ingredients into the wet ingredients and mix until just combined.
- Stir in vegan chocolate chips.
- Chill the dough in the refrigerator for at least 1 hour. Preheat the oven to 350°F while you wait.
- Scoop the chilled dough onto the baking sheets (yield about 10 cookies).
- Bake for 12-13 minutes at 350°F, until the edges are golden bornw.
- Cool the cookies for about 10-15 minutes. Best served warm when cookies are gooey and chocolatey
Notes
Cookies can be stored in an air tight container for up to 5 days.
- Category: Dessert
- Cuisine: American
Keywords: almond cookies, chocolate chip, dairy free, vegan