Vegan Double Chocolate Chunk Almond Butter Cookies
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.
Course: Cookies, Dessert
Cuisine: Gluten-Free, Vegan
1cupnatural drippy almond butter, thoroughly stirred before measuring*
½cupnon-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 ½-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!
*Avoid using the dense, dry portion of almond butter that collects at the bottom of the jar.