Choc-chunk almond butter cookies
These choc-chunk cookies are next level delicious. The perfect partner to a cup of tea, put your feet up and enjoy!
Ingredients
- 280 g (1 cup) smooth almond butter well stirred
- 40 g (¼ cup) coconut sugar or dark soft brown sugar
- 90 g (¼ cup) honey
- 2 tsp pure vanilla extract
- 1 large free-range egg
- 160 g (1 cup) buckwheat flour see notes
- ½ tsp fine sea salt
- ½ tsp baking powder
- 50 g dark chocolate, roughly chopped see notes
Instructions
- Preheat the oven to 160°C (325°F). Grease and line two large baking trays with plastic-free baking parchment.
- Place the almond butter, sugar, honey, vanilla and egg in a large bowl and mix well to combine.
- Place the flour, salt and baking powder in a medium bowl and mix to combine. Add to the almond butter mixture and mix until well combined. Mix in the chocolate.
- Roll heaped tablespoons of the dough into 16 balls and place on the prepared trays. Gently press each cookie to flatten and bake for 8-10 minutes, or until golden brown. Allow to cool on the trays.
Notes
This recipe works best with a smooth, thick, well-blended almond butter. Avoid using almond butter that has settled with a layer of oil on the top and dried-out almond butter underneath.
Buckwheat flour adds a warm, nutty flavour to these cookies. You can replace it with oat flour if you prefer. Make your own oat flour by whizzing whole oats to a powder in a high-speed blender.
Cocoa Loco is my absolute favourite chocolate and the only brand I will use! You can get it here: https://www.cocoaloco.com/collections/vegan-chocolate-bars/products/73-dark-chocolate-bar?ref=The%20Fertility%20Kitchen and get 20% off your order.