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Flourless Vegan Almond Butter Chocolate Chunk Cookies

Anna Beck

Hello! There’s been some changes to my blog and I hope all of you find it a bit more user friendly! I have a Motherhood post coming to the blog next week that will delve into the changes more, but for the time being, I have a health-ish cookie recipe to share today!

These cookies are flourless and vegan and can be made in one bowl. I brought them to a get together and they were a hit.

Now, don’t let vegan & flourless fool you, people. 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. ;)

These will make about 14 cookies, depending on the size. The perfect amount in my opinion!

Flourless Vegan Almond Butter 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.