I can’t believe this is the first time I have ever made vegan cookies. Yes, it’s true! I’ve made plenty of vegan treats before, but when it comes to replacing eggs in a recipe, I get awfully flustered. Flax or some sort of egg-replacer, though I am sure they work fine, don’t often find their way into my pantry. Even though I am fully stocked up on my farm-fresh eggs, I love a good challenge. Plus I’ve been really enjoying experimenting with coconut oil instead of butter, so vegan cookies seemed to be the obvious next step. These cookies came out so crumbly and moist, I swear you wouldn’t even know the difference.
** Almond Butter Chocolate Chip Cookies ** Makes 15 small cookies
½ c coconut oil, slightly melted
1 c coconut sugar
1 T maple syrup
2 T almond/coconut milk
2 heaping spoonfuls of almond butter
2 c all-purpose flour (could probably work with GF flour too!)
1/2 c vegan chocolate chips (plenty of chocolate chips are vegan, just read ingredients)
1 t baking powder and baking soda
pinch of salt
1 t vanilla extract
Preheat oven to 350. Melt the coconut oil and mix in with coconut sugar, almond/coconut milk and maple syrup. Mix for a minute or so until fully combined. In a separate bowl add all the dry ingredients. Slowly mix the dry ingredients into the wet ingredients. Using your hands to mix may work best! The mixture won’t be the typical cookie dough texture, but a little bit more crumbly. Add in chocolate chips. Form into small balls and bake on cookie sheet for 7 minutes. Let cool for a few minutes before enjoying!