Hey, friends! How’s it going? I hope the month is treating you well. Over here it’s still chilly, but the temperature is not sub zero which can only mean one thing, spring is close! I’m ready for the sunshine and fresh, summery recipes! I’m still not ready to turn the oven off yet though, so I’ve been busy in the kitchen baking up as many recipes as possible.
These choc chip almond butter cookies are here to rock your world! They’re sweet, moist and crunchy all at once. I may or may not have eaten half the batch to myself. Life is for living, right? Cookies are definitely for eating, especially when they’re still slightly warm. Nothing beats a freshly stocked cookie jar, either. The perfect partner for that after dinner cup of herbal tea.
I have a confession. Usually I’m not a fan of baking cookies. In fact, I loathe baking them! They usually come out too dry, too fluffy, too cakey or just not enough crunch on the outside.
Not with these, hands down my favourite cookie recipe yet! They won’t last long, especially if you have some almond mylk to dunk ’em in.
Much healthier than your average choc chip cookie but no compromise on flavour, I promise. Fully loaded with almond butter and whipped aquafaba for ultimate ‘real deal’ cookie flavour and texture. The touch of cinnamon and nutmeg is a winner with the almonds and chocolate. No more disappointing cookies, yesss!
These cookies are
Crunchy on the outside
Moist in the middle
Packed with oats and ground almonds
I’d love to know if you try this recipe, friends! Tag me on Instagram @bos.kitchen, or leave me a comment below.
May the good cookie force be with you xoxoxo
- ½ cup gluten free oats
- ½ cup ground almonds
- 1 tsp baking soda
- ½ tsp sea salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ cup brown sugar or coconut sugar
- 1 cup almond butter
- ½ cup aquafaba (water from a can of organic chickpeas)
- 1 tsp vanilla extract
- ⅓ cup dairy free chocolate chips
- Preheat oven to 180•c and line 2 baking sheets with baking paper.
- Add aquafaba to a clean, large mixing bowl and whisk for 7-10 mins until stiff peaks form.
- Add sugar, almond butter and vanilla extract to a food processor and blend until thoroughly combined. Fold through the whipped aquafaba.
- In a medium bowl, mix oats, ground almonds, cinnamon, nutmeg, salt and baking soda. Add to the wet ingredients and stir briefly to combine. The mixture will be thick and sticky.
- Drop 1 tbsp of dough onto prepared baking tray and gently flatten, use the back of a spoon if it's sticky. Press choc chips into the cookies and bake for 9-11 minutes until golden. Remove and allow to cool on the trays, they'll firm up a little. Keep in an airtight tin for up to 4 days.