I’ve had my share of vegan baking disasters thanks to trial and error with various flours—my recent attempt at making Anzac biscuits using buckwheat flour… well, they ended up tasting exactly like my favourite vegan pancake recipe. Not quite what I was going for in a cookie!
But today is a different story. I adapted ingredients from a couple of recipes I found online and voila, vegan almond butter choc chip cookies that taste pretty damn good. Just the right amount of crunch with a soft centre. Plus the only sweetness is from real organic maple syrup. Nothing more, nothing less. There’s also no eggs and no dairy.
Here’s the recipe if you’d like to give them a try!
- 2 cups brown rice flour
- 1 tsp aluminium-free baking soda
- 3/4 tsp Celtic sea salt
- 1 cup organic almond butter
- 3/4 cup pure organic maple syrup
- 1.5 tsp vanilla extract
- 1/4 cup organic almond milk
- 1/3 cup organic extra virgin olive oil
- 1/2 – 1 cup of organic dairy free choc drops
• Preheat oven to 180 degrees Celcius.
• Line a tray with baking paper.
• In a medium bowl mix the flour, baking soda, and salt.
• In a large bowl combine the almond butter, maple syrup, extra virgin olive oil, and vanilla. Stir until combined.
• Pour the flour mixture into the almond butter mixture and combine.
• Place the batter into the fridge for 30 minutes to set before shaping into balls on your tray.
• Wet a fork and press down onto the cookie.
• Bake for 10 to 12 minutes at 180C and let cool for five minutes.
Makes about 15 to 20 cookies.