In case you can’t tell, I have an extreme love of chocolate chip cookies. They’ve gotta be crispy and crunchy on the outside, and warm and gooey on the inside🤤 These are alllll that and more, because they’re also free of eggs, dairy, gluten, grains, AND refined sugar.
I love eggs, so most of my recipes contain eggs. However, so many of my friends are vegan, so I thought it’d be fun to create a classic treat that was vegan-friendly. Our egg substitute here is flax meal! Though it sounds like a weird ingredient to put in cookies, I promise you it’s not. By mixing flax meal with boiling water and letting it sit, it creates an amazingly egg-like consistency–perfect for vegans and anyone allergic to eggs!
My whole family went gaga over these. I made two batches in 24 hours, and they were snatched up soooo quickly! I think it’s because these cookies taste just like classic home-baked, unhealthy chocolate chip cookies. If you don’t tell your guests that they’re actually healthy, they’ll never know!
P.S. If you want to shop the ingredients I used in this recipe, check out the amazon links below 😉
Almond Butter Chocolate Chip Cookies (Paleo+Vegan!)
- Yield: 12 1x
Ingredients
- 2 flax eggs (stir together 2 Tbs flax seed meal and 5 Tbs hot water, then let sit for 5 mins)
- 1 cup creamy unsalted almond butter
- 1 tsp vanilla extract
- 1/4 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Using a hand or stand mixer, mix together the flax egg, almond butter, and vanilla extract.
- Mix in the coconut sugar, baking soda, and sea salt. When the dough comes together, fold in the chocolate chips.
- Scoop dough onto the baking sheet using a cookie scoop or tablespoon, 9 cookies at a time and spread apart. Flatten out slightly.
- Bake for 12-14 minutes, then let them cool for 5 minutes before devouring.
- Repeat steps 4-5 with the rest of the dough. Enjoy!
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