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Happy Monday!
It’s always a good day when I make nut butter and manage not to eat it by the spoonful!!! Instead, I poured it straight into a mixing bowl together with a handful other ingredients to make chocolate chip cookies! So easy (and quick) and good. Extra delicious if you dip them in steaming hot matcha latte (or iced is fine too, considering the weather these days!)
ALMOND BUTTER CHOC CHIP COOKIES {vegan}
by Marta Giaccone
Recipe
17 cookies
prep time: 10 mins, cooking time: 13 mins, total time: 23 mins
1 cup / 250 gr almond butter (find recipe here)
3 tbsp / 45 ml light oil
¼ cup / 60 ml plant-based milk
½ cup / 115 gr brown sugar
1 + ¼ cup / 165 gr white whole wheat flour
½ tsp baking powder
pinch salt
handful dark chocolate, chopped
Method
- In a large bowl combine almond butter, oil, milk and sugar. Mix well, then add the dry ingredients – flour, baking powder, salt. When everything is incorporated, fold in the chocolate.
- Preheat oven to 350°F/180° and line a baking tray.
- Lightly wet your hands and form walnut-sized balls, then gently flatten them and place them on the tray.
- Bake for 13 minutes, then leave out to cool completely.
- You can store the cookies in an airtight container at room temperature. They are amazing dipped in matcha latte or any other hot drink!
