These vegan double chocolate chunk almond butter cookies are divinely rich. An almond butter and coconut sugar base is mixed with fiber-rich oat flour. Heaps of dark chocolate chunks are folded in for good measure, and the cookies are baked to perfection.
It’s been nearly three weeks since I last posted, and a whole lot has happened in that time. We went through the attorney review process on our condo sale (a relief to have made it through—so much paper work). We spent a week in sunny LA with our good friends. We survived the bizarre 72-degree swing from –22F to 50F in Chicago that occurred in the short span of five days.
We secured our next home—a quaint house in the suburbs. Yes, we’re moving to the suburbs! At the ripe age of 35, this shouldn’t feel that crazy. And yet it still does. But it also feels so, so right.
For the last two years, I’ve repeated the intention, “I want to live in a house with a yard so that I can feel the grass beneath my feet,” more times than I can count. It’s incredibly exciting to see this intention made manifest.
Our next home has a spacious yard surrounded by a white picket fence, and lots and lots of grass (which us city folk need to learn how to mow, btw).
Our plan has always been to be living in Colorado by the time Sloane starts preschool, so we decided to give ourselves a bit of freedom by renting this time around. A few less strings attached than buying, which feels surprisingly freeing after owning for the last decade.
The house we found is just four blocks away from the house I grew up in, and it’s only two blocks from the downtown area. And so this shift away from city living feels a little less scary since it’s both familiar and in a (suburban) walker’s paradise.
Also, there’s a small 8′ x 9′ office/studio space just off the kitchen, something I’ve been dreaming of for some time, too. I plan to gussy it up all girly like since it’ll be all mine (Dan and I have shared a home office for the last six years, and that man is afraid of two things: snakes + decorative pillows). You best believe this future office of mine will be outfitted in all the funky cool decorative pillows I can find. 💁🏻
Before I fall into my (now) daily daydreamy state in the land of West Elm, I’ll leave you with the recipe for these equally daydreamy chocolate cookies.
I mean, break me off a piece of that. 👆🏻 Or just knock the whole tower over and get on with it.
These vegan double chocolate chunk cookies are easy to make and even easier to eat.
To make them, cream together coconut sugar, almond butter, and vanilla.
Next, beat in a bit of oat flour, cocoa powder, baking powder, and sea salt.
Finally, fold in heaps of dark chocolate chunks.
Once the dough is ready, use a cookie scoops to scoop out and tightly compact mounds of it. Plop the mounds on a lined pan (or two), and bake for a super speedy 10 minutes (mayyybe 12).
The cookies will barely spread while baking, so go with your gut instinct (or baking time) to check doneness.
Enjoy, enjoy, enjoy.
These cookies are the perfect treat for the upcoming heart-themed holiday, but they’re also lovely for everyday cookie enjoyment, too. No special occasion needed.
Vegan Double Chocolate Chunk Almond Butter Cookies
- 1 cup coconut sugar
- 1 cup natural drippy almond butter, thoroughly stirred before measuring*
- 2 teaspoons pure vanilla extract
- 1 1/4 cups oat flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup plus 1 tablespoon unsweetened plant-based milk
- 1/2 cup non-dairy chocolate chunks, plus more for topping if desired
- Preheat the oven to 350F. Line two large cookie sheets with parchment paper.
- In a large mixing bowl, cream together the coconut sugar, almond butter, and vanilla on high for 2 minutes using a stand mixer fitted with the paddle attachment.
- In a small mixing bowl, whisk together the oat flour, cocoa powder, baking powder, and sea salt. Place the bowl next to the mixer.
- With the mixer off, add the oat flour mixture. Then, pour the almond milk over the oat mixture and begin beating on low and increase speed to medium. Beat for 15 seconds or until just incorporated. Do not over-mix. The dough should pull together into large, moist crumbles as it moves around the mixing bowl. Add the chocolate chunks and briefly mix again to incorporate.
- Use a 1 1/2-tablespoon cookie scoop to scoop out and tightly compact mounds of the dough. Transfer each mound to the pans, keeping about an inch of space between each. You should have about 20 mounds of dough. If desired, top each with another chocolate chunk or two.
- Bake for 10 to 12 minutes, or until the cookies appear set. Do not over-bake. These cookies barely spread at all, so go with your gut and baking time rather than look.
- Let cool completely on pan.
- Store the cookies at room temperature (loosely covered with foil) or in the refrigerator. I prefer them chilled!