Ooey, gooey, and rich! I present to you my Chocolate Chunk Cookie recipe that is totally free of Dairy, Eggs, & Gluten! My not-so-secret ingredient, almond butter, adds a nutty richness that make these cookies one of a kind! A tiny bit of cinnamon for warmth, a little coarse salt on top, and you've got yourself the perfect cookie!
Yields: 24 Cookies
Difficulty: Easy
#Chocolatechunk #Chocolatechipcookies #cookies #vegan #glutenfree #allergenfriendly #almondbutter #dairyfree #eggfree #glutenfree #almonds #chocolate #cinnamon
Other Eats By Eli Cookies to Check Out!:
GF Vegan Almond Nutter Butters
GF & Vegan Cut-Out Sugar Cookies + Royal Icing
Vegan & GF Almond Twix Bars
Matcha-Tahini Tortoise Cookies
Magic Rainbow Sugar Cookies
Marzipan Linzer Cookies
Ingredients:
1/2 c vegan butter, softened
6 tbsps granulated sugar
6 tbsps brown sugar
1 tsp vanilla
1 1/2 c King's/Bob's flour
1/4 tsp baking soda
1/4 cup plant milk (I use soy)
2 tbsps Almond Butter
3/4 cup chocolate chunks/morsels (Enjoy Life)
1/4 tsp cinnamon
~1 tsp coarse salt to top
Method:
Combine your flour, baking soda, and chocolate chunks.
In a medium sized bowl, whip your butter, sugar, & brown sugar
Add your almond butter and vanilla and whip again.
With a spatula, mix about half of your dry ingredients into your butter mixture.
Add your milk and the rest of your flour and mix until thoroughly combined and a dough is formed.
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment.
Measure 1 tbsp sized balls of dough onto your baking sheet, spacing them out ~2 inches.
Sprinkle a little coarse salt over each one and bake them at 350 for 13-15 minutes. Let cool and serve warm!
Feel free to comment below or reach me on Instagram @eats.by.eli if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!
- Eli
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