Flourless and Vegan Almond Butter Chocolate Chunk Cookies

I have a health-ish cookie recipe to share today! This is a cookie that I have actually been making for over 6 years and I first shared it on my blog back in 2018. The thing about blogging is that is also makes me realize how time passes, it doesn’t feel like it was 6 years ago that I first shared this recipe. It is time for a refresh! It’s also a cookie that is in my cookie e-book, because that is how much I love it.

A few reasons why I love this recipe are because these cookies are flourless and vegan and can be made in one bowl. When I make a vegan cookie, that usually means it’s easier to make in one bowl, since you are not beating the butter and using an oil instead.

Now, don’t let vegan & flourless fool you. I feel like these words just mean more people are able to enjoy them!! It does not mean they are not as good as your regular cookie. I think a lot about that. Is there even a “regular cookie” standard? If there is, we may forget all the other cookies out there that are just as good and maybe even better - and are better for you. I’m just over here breaking through stereotypes because we cannot have those in this world.

Just because something does not have flour, eggs or butter, does not mean it’s not going to be good. The cookie - when it was invented - was done by mistake, so it is not like there is only one way something can be done. There are actually a lot of ways cookies can be done. And I dare to say these are even chewier and more delicious than a lot of cookies out there in the cookie world.

Okay, let’s talk about how these are vegan and flourless…

For these flourless and vegan almond butter chocolate chunk cookies, we use a “flax egg” instead of a regular egg. You mix ground flaxseed with warm water and it’ll create a gel-like consistency that will mimic an egg and bind the cookies together.

The almond butter also holds the cookies together and makes them super chewy, and without a huge nut-butter taste. I love almost butter because it’s not overpowering, like a peanut butter can be. And the cookies are more like a flourless chocolate chip cookie flavor! And a hint of maple syrup in this cookie also gives it a great flavor.

These will make about 14 cookies, depending on the size. The perfect amount in my opinion! Hope you enjoy! And if you make them, don’t forget to tag me at @urban.apron on Instagram so we can connect!

Flourless and Vegan Almond Butter Chocolate Chunk Cookies

• 1 cup natural almond butter

• 1/2 cup organic brown sugar

• 1/2 cup organic white sugar

• 1 flax “egg” (1 Tablespoon ground flax mixed with 3 Tablespoons warm water)

• 1 Tablespoon pure maple syrup

• 1 teaspoon pure vanilla extract

• 1/4 tsp. fine sea salt

• 1 tsp. baking soda

• 1 - 1 1/2 cups chopped dark chocolate (make sure vegan, if desired)

• Flaked sea salt, for topping

Directions:

1. First make the flax “egg” by mixing the ground flaxseed with the warm water and letting it set for about 10 minutes to thicken.

2. Meanwhile, in a large bowl, mix together the almond butter with the sugars until creamy and well combined. I use a wooden spoon to do this.

3. Add in the flax egg, maple syrup, vanilla, sea salt and baking soda. Stir to combined. Stir in the chocolate.

4. Scoop tablespoon-sized dough balls on cookie sheet. Press down on the dough balls slightly. Sprinkle the tops with flaked sea salt.

5. Bake at 350 degrees for about 10 minutes. Let cool 5 minutes on the sheet before removing to cool completely. Store at room temperature for the week.