I’m sure they would even be delicious with chocolate chips! Thank you for the recipe! Can I use gluten free all-purpose flour instead of almond flour? What if you don’t have aquafaba?? Hi there! Simple, easy, and delicious. Stir/whisk to combine. I figured out where I went wrong! I always halve the recipe when trying first time to avoid waste but this one was worth doubling the batch instead. Bake for 12-14 minutes until golden brown on the bottom. Were they crumbly? These are fantastic! Love this use of aquafaba. Google isn’t helping me identify the difference. Thank you for this awesome cookie recipe Dana! TIA! Thanks for the kind response. Almond flour chocolate chip cookies– As pictured! My adjustments (I made them at 9pm and supermarkets were closed): These cookies are AMAZING! Baked for 16 minutes. Can’t wait to make and eat them again! The results? I baked at 350 for 12-13 minutes (but oven was probably not quite 350 as I didn’t wait very long for it to heat up). So delicious - definitely a favourite in the book. These just came out of the oven and I am in love! I’m a huge fan of your culinary talent!!!! ? I made these last night and they were amazing!! My new favorite! My fiance was impressed too. The “guide here” link next to the ingredient is confusing since that link leads to a video about whipping the brine. What I really love about this recipe is that they are healthy and gluten free (allergic to gluten). You can check out our Aquafaba Guide for more info and a list of tons of aquafaba recipes. (I’m not clear if there is a difference between desiccated and dried coconut, the internet seems to think there is a difference in moisture content – my coconut was Bob’s Red Mill shredded – I have a very satisfying chewiness without making the cookie hard or heavy.). The result: I found love in the form of a cookie! This ensures the cookies don’t spread flat while baking. Good luck! These cookies are divine!!! Wow! It helps bind and fluff up the cookies. https://eatwithclarity.com/almond-flour-chocolate-chip-cookies Using cookie scoop or spoon, scoop 1-inch balls onto prepared sheet. It makes me think I should and could probs use it for marzipan/frangipane fillings. Can’t wait to make these for my gluten intolerant aunt when I visit California next month. Mixture will be a bit dry at this point. YES YES YES! I have made different kinds of cupcakes in the past that had (lots of) olive oil in them and it never left a taste. I had to leave out the chocolate and other things, because of limited kitchen stock (alternatives below). https://amycaseycooks.com/almond-butter-chocolate-chip-cookies And because many of you are doing less oil in your diet, I included a lower-oil option in the notes! I haven’t tested it that way, but if you give it a try let me know how it goes! Could I use oat flour and almond meal already blended into a flour and meal? The base is coconut oil, coconut sugar, almond butter, and aquafaba! Made the less oil version of this recipe and it is absolutely delicious! Cookies with the crispness you’d normally get from shortening, but the subtle flavor of almond… Making Chocolate Chip Almond Butter Cookies – Step by Step Preheat oven to 350 degrees and ling baking pans with parchment paper. Hi, i baked the less oil version. I just had this same issue! Hello, can you please tell me what will be a good replacement for aquafaba. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! With this small adjustment, these are now my go-to cookies. Hmm I am not sure if that would work, Caroline but its worth a try! You could just try subbing more almond flour. Naturally gluten-free. Its not just a plain old chocolate cookie. ½ teaspoon baking soda. These went down a storm. These were a big hit with my co-workers. In a small bowl, mix together the ground flax and water. I tried this recipe today and these cookies are sooooo delicious! I managed to pull it together with some extra oil, but then the finished cookies just crumbled apart. Left them sitting out and were still great the next day, they almost remind me of a macaroon. I love a simple cookie. The cookies come out nice and thick. I am not vegan and was wondering if it would work to sub an egg for the aquafaba as I am a bit nervous about the ingredient. No regular flour, just almond and coconut. Inquiring minds need to know :). The hardest part for me in vegan cuisin is finding good replacements for pastry and cookies. Tender, healthy chocolate chip cookies with almond butter, coconut, and chocolate chips. https://cookeatpaleo.com/almond-butter-chocolate-chip-cookies Or, if you can tolerate them, oats (either rolled or flour). Perhaps your almond butter was dry? My new favourite cookie recipe when I want something *slightly* more nutritious. These easy almond butter chocolate chip cookies have just 5 ingredients and no flour, butter, or refined sugar. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Which recipe is more delicious? More good news: the raw cookie dough is irresistible, I ate at least 1/4 of the dough… I am blown away by these flourless almond butter cookies ~ 1 bowl, 5 ingredients, 8 minutes in the oven… these cookies have revolutionized my life. http://minimalistbaker.com/a-guide-to-aquafaba/. I made these and they turned out really well. I had a look of disbelief on my face so long my husband had to remind me to relax because they were delicious! And full disclosure: this was my second attempt at making these. https://minimalistbaker.com/how-to-make-a-flax-egg/. I recommend spraying the pan to keep them from sticking and baking for an extra 20-25 minutes. Thanks for sharing, Cat! I wanted it to be worth my while if I “cheated” with a recipe and made something with a little oil and knew I could count on any of your recipes to be totally worth it. Otherwise very tasty and i am looking forward to making these agin! Hi! I adore these little treats and thank you so much for sharing this recipe! Super easy and delicious! Used a #60 scoop (abt a tablespoon) and it yielded 26 cookies. Hi! Such a good recipe, thank you! You’ve turned my game around and I can’t thank you enough! I think you could even use two tablespoons of maple syrup and cacao nibs instead of chocolate chips if you want a less sugar option. Trying it today! And the perfect crumble, perfect sweetness. Only change I make it to use a large egg in place of the aquafaba because I always have eggs on hand and not usually chickpeas – they are absolutely delicious. So easy and quick and tasty! I’m not vegan. I added about 1/3 cup rolled oats, otherwise I made the recipe as written. I added a dash of cinnamon (because I add cinnamon to everything) and some ground flax seeds too. They're soft and chewy in the center with a light, crispy golden brown outside that are packed with … Like swapping peanut butter for almond butter. I have used a flax egg twice and it works great! This will be my go-to recipe from now on… I can’t wait to try more of your recipes! Thanks Ann-Sofie :). www.plentysweet.net/thin-and-crispy-vegan-chocolate-chip-cookies I’ve been getting your email recipes for a while but there’s always some kind of unhealthy thing in it! We’re so glad you enjoyed them! I made a big batch for Adam to bring with him to work – I’m not sure how long they lasted. Bake for 12-16 minutes or until the edges are just slightly golden brown and the tops appear dry. No need for aquafaba :). I baked mine for 16 minutes—not crisp, but not overly soft—just perfect. Preheat your oven to 350 degrees. My family doesn’t like coconut. I didn’t have desiccated coconut on hand so I toasted it a bit to make it drier/more brittle. And although they aren’t exactly like the cookie I tried, this inspired version is legit. Excited to make this again by not whipping the Aquafaba. Definitely making them on Sunday for dessert! I believe I left it out in the final recipe – good catch! For this recipe, use unwhipped. These cookies are chewy, easy to make and store well in the freezer. They take just minutes to whip up so you can have warm, gooey, melty, gluten-free chocolate chip cookies anytime! Store leftovers in an airtight container at room temperature up to 3 days or in the freezer up to 1 month. The batter is delicious and I love the crunch. – instead of dry coconut I used same weight of regular white flour Hi Eric :) How to Make Almond Butter Chocolate Chip Cookies. It was a big mistake – because now I will want to make them all the time. Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Thanks Dana, your site is a true go-to of mine whenever I need a healthy recipe, whether it be sweet or savory. I grabbed my first cookie to sample and had this feeling of “Oh boy, here we go!” I bit into the softest, chewiest, most delicious chocolate chip cookie of MY LIFE! Prep Time: 5 minutes. Avocado oil is very mild and healthy to sub. Once again grateful for your work! https://honestcooking.com/crispy-chocolate-chip-almond-butter-cookies Thank you so much for sharing, Minoshka! If so, would the amount still be one cup of each? kneadtocook.com/crispy-almond-butter-chocolate-chip-cookies Will definitely make these again with the proper chickpea brine form to see how they’re supposed to end up. Hmm, you could but I would substitute something like stevia to add some sweetness. They are delicious but mine turned out much flatter than the ones pictured. These almond butter cookies are insanely delicious, require just 1 bowl and 9 ingredients, and come together in 1 hour. Beat for 1-2 minutes until slightly frothy. Samah Dada makes almond butter chocolate cups, pumpkin cookies and crispy chocolate bars for Halloween. Set aside for about 4-6 minutes. Crispy Chocolate Chip Cookies. We’ll see how mine turn out…. Eine Sache die ein natürliches Produkt zur wie low carb almond butter chocolate chip cookies unverwechselbar macht, ist der Fakt, dass es lediglich mit biologischen Funktionen im Organismus arbeitet. To freeze: store your vegan gluten free chocolate chip cookies in a freezer-friendly container. If you want crispy keto chocolate chip cookies, you’ll want to use erythritol or a blend like Lakanto, Sukrin, So Nourished, Splenda, Bestie, and so on. https://peanutbutterpluschocolate.com/almond-butter-cookies-vegan-recipe Could I use flax eggs as a sub for aquafaba? Is the nutrition information for the first version? 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