This week I decided to combine two of my favourite cookie recipes – cinnamon almond butter chocolate chip, and oatmeal chocolate chip cookies.
I started with this recipe, but veganised it, doubled it, replaced the walnuts and raisins with chocolate chips, and replaced half of the vegan butter with almond butter.
- 1/2 cup (230 grams) vegan butter, softened (I recommend Miyoko’s)
- 1/2 cup smooth almond butter (salted/unsalted is fine as long as it is not too salty
- 1 1/3 cup (250 grams) light brown sugar, packed
- 2 tbsp flaxseed meal mixed with 5.5 tbsp water, left to sit for 5-10 mins
- 1 teaspoon vanilla extract
- 1 1/2 cup (190 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups (240 grams) old-fashioned rolled oats
- 3 cups dark chocolate chips
- 1-2 tbsp plant milk
Combine vegan butter, almond butter and brown sugar. Then add flax ‘egg’ and vanilla extract. Then combine with flour, baking soda, cinnamon, salt and oats. Then add chocolate chips. If you cannot incorporate all of the flour, add a bit of plant milk until you can.
The dough may be a bit crumbly, but do your best to create pieces of dough. The cookies will hold together once they are cooked.
Bake at 180°C for 15-25 minutes, depending on the size. If you like your cookies to be crunchy, then cook until golden brown. If you like them softer, then cook until slightly springy but a little undercooked.
Enjoy!
