Almond Butter Chocolate Chunk Cookies
This quarantine has granted me some much needed alone time, in other words, soaking up the front porch sunshine while reading Harry Potter (or should I say, re-reading for the fifth time… and craving some sweets to go along with my coffee. These are such sweets:
- 2 tablespoons ground flax + 1/4 cup water
- 1 1/4 cups rolled oats
- 1/2 cup smooth almond butter (or peanut butter if that’s what you like or have on hand, just make sure it’s smooth not chunky)
- 1/2 cup coconut oil (solid) OR half melted vegan butter (I like Miyokos or Earth Balance)
- 1 cup light brown sugar, lightly packed
- 1 teaspoon vanilla extract (I also recommend adding 1/2 teaspoon almond extract if you have some handy)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup all purpose unbleached flour
- 3/4 cup chopped dark chocolate or chocolate chips
- Optional – flaky sea salt for sprinkling
- Optional – chopped walnuts
- Preheat oven to 375°F
- In a small bowl, add ground flax + water and mix– let it sit for 5 minutes for it to achieve an “eggy” thick texture
- Add rolled oats to a blender/food processor until it turns into flour. Make sure no oat flakes are visible.
- In a large bowl, add almond butter, half melted butter or solid oconut oil and light brown sugar. (If using coconut oil, it will soften as you stir). Stir until no clumps remain.
- Add vanilla extract, baking soda, baking powder and salt and mix until incorporated.
- Add oat flour and stir. Then add in the flax egg mixture and lastly the all-purpose flour. Stir until combined.
- Add in the chocolate (and nuts if you’re adding)
- Scoop dough into small balls. Dough will look pretty dark and sticky, this is what you’re aiming for. Drop them on a cookie sheet and gently flatten a little.
- Bake for 12 minutes or until the cookie edges look golden brown. Take out of the oven and let them cook for a good 10 minutes. They’ll even get a little crispy! Sprinkle with flaky sea salt if you’d like.
- Enjoy with a cup of coffee and good book. If it’s safe and you’re reading this in a post- COVID19 time, share with friends!
*Recipe adapted from Evergreen Kitchen