These healthier vegan almond and rye chocolate chip cookies are rich, chewy, and flavourful thanks to a base of rye flour, almond flour, and almond butter.
Course Dessert
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 12-14 cookies
Ingredients
130grams / 1 cuprye flour
60grams / 1/2 cupalmond flour
30grams / 1/4 cupcoconut sugar
1 tablespoonarrowroot powder
½teaspoonsea salt
½teaspoonbaking soda
120grams / 1/2 cupalmond butter*
60grams / 1/4 cupcoconut oil, room temperature
60ml / 1/4 cupmaple syrup
1teaspoonpure vanilla extract
130grams / 3/4 cupdark chocolate chips or chopped chocolate
Instructions
Preheat the oven to 180C / 350F and line a large baking sheet with parchment paper.
In a large bowl, whisk together the rye flour, almond flour, sugar, arrowroot, salt, and baking soda. Set aside. In a smaller bowl, mix the almond butter, coconut oil, maple syrup, and vanilla.
Add the almond butter mixture to the larger bowl and mix with a wooden spoon until the dough comes together. Add in the chocolate chips, using your hands to incorporate them.
Place three tablespoons of dough about 6cm apart for each cookie. Press each cookie down slightly. Bake for 10-12 minutes, or until the edges are golden.
Let the cookies cool for about 10 minutes on the pan before removing and cooling fully on a rack. Store in a sealed container at room temperature for 3-4 days, or freeze.
Notes
* You need to use a runny almond butter for this recipe. A harder one will result in a denser, drier cookie, and no one wants that. If the dough is too dry (due to a dry nut butter) add a tablespoon or two of nondairy milk to make up for it.