I first created this recipe almost 2 years ago and it stayed in the archives of my blog until now! I am SO happy to dug up this recipe and decided to make them because they may be the easiest and most delicious cookies I have ever made. They are completely vegan, gluten free and made with very simple ingredients. These are officially going to be my COOKIE STAPLE from now on. You heard it here first!
A few notes:
- You can use ANY nut butter in this recipe as long as it is creamy. In the picture, I used pecan butter - but almond, peanut butter or cashew butter would work really well here too. Decide what the taste you are going for is and go from there.
- You can use either melted/liquid coconut oil or avocado oil. I love using Avocado oil because it has a completely neutral taste and you do not have to worry about melting it. Both work great.
- Mix - ins - I used vegan chocolate chips, but feel free to use whatever type of chocolate you want.
- It is optional to place the cookie dough in the fridge for 20 minutes, but I really find it helps the dough set and keeps the shape of the cookie best. If you have the time to spare, I recommend doing that. I detail that step in my instructions.
For more cookie recipes on the blog, check out these links: Gluten Free White Chocolate Chip Cookies, Banana Peanut Butter Chocolate Chip Cookies, Nut Butter Chocolate Chip Cookies, Loaded Gluten Free Oatmeal Chocolate Chip Cookies, Vegan Double Chocolate Protein Cookies, Chewy Honey Almond Cookies or my Giant Cookie Coffee Cake.
Ingredients:
Directions:
Pre-heat oven to 350 degrees. Place parchment paper on a cookie sheet and spray with non - stick agent (I use coconut oil spray).
MIx dry ingredients - almond flour, flaxmeal, cinnamon, sea salt - in a large mixing bowl.
In a separate bowl, mix wet ingredients together - oil, nut butter, maple syrup, vanilla - until well combined.
Pour wet ingredients into the dry. Mix until a thick cookie dough forms. I love using a spatula to help mix!
*taste the dough because that's the best part*
Fold in DF chocolate chips, or whatever mix-ins you desire.
Using an ice cream scooper, scoop cooke dough into your hand and roll to create an even ball. Place on the cooke sheet and press down slightly with your fingers. Repeat this for 10-12 cookies.
Place the cookie sheet with raw cookies in the fridge for 15-20 minutes. This helps the dough set. This is optional, it helps the cookies keep their shape.
Remove from fridge and bake for 17- 20 minutes. A little less if you want them to be slightly undercooked and a little more if you want them a little crunchy. I love these soft and doughy!
Enjoy!
Ingredients
Directions
Pre-heat oven to 350 degrees. Place parchment paper on a cookie sheet and spray with non - stick agent (I use coconut oil spray).
MIx dry ingredients - almond flour, flaxmeal, cinnamon, sea salt - in a large mixing bowl.
In a separate bowl, mix wet ingredients together - oil, nut butter, maple syrup, vanilla - until well combined.
Pour wet ingredients into the dry. Mix until a thick cookie dough forms. I love using a spatula to help mix!
*taste the dough because that's the best part*
Fold in DF chocolate chips, or whatever mix-ins you desire.
Using an ice cream scooper, scoop cooke dough into your hand and roll to create an even ball. Place on the cooke sheet and press down slightly with your fingers. Repeat this for 10-12 cookies.
Place the cookie sheet with raw cookies in the fridge for 15-20 minutes. This helps the dough set. This is optional, it helps the cookies keep their shape.
Remove from fridge and bake for 17- 20 minutes. A little less if you want them to be slightly undercooked and a little more if you want them a little crunchy. I love these soft and doughy!
Enjoy!
They look sooo yummy! I can’t wait to try them
in JB😎