Hey, cats! How are you these days? Here it’s been a good week – I was working yesterday but I went to deliver a course in one of the nearby libraries and it’s always a pleasure going there, the drive there is very scenic and yesterday could have not been a better day to go as it was a cold, clear-skyed day, with all the autumnal colours around! Really a beautiful view that made my day, one of those views that recharge the spirit. When I came back I felt energised and managed to do quite a lot of things – feeling very positive. And these Almond Flour Cookies by ElaVegan were just what I needed for this lovely day!
Ingredients
- 1 cup (100 g) almond flour
- 1/2 tsp baking powder
- 4 Tbsp (40 g) date sugar (or sugar of choice)
- 1/4 cup (64 g) almond butter softened (see notes)
- 1 Tbsp water
- 1/4 cup (45 g) dairy-free chocolate chips
Method
- First, preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Then, mix the almond flour, baking powder, and sugar in a medium bowl (or a food processor) until there are no lumps.
- Add the almond butter (or nut/seed butter of your choice) and mix well. If the dough is dry, which it likely will be, add a tablespoon of water and mix again.If it’s still too dry, add more water, a teaspoon at a time, mixing thoroughly in between.
- Fold in the chocolate chips, reserving a few for the top, then use a small ice cream or cookie scoop or tablespoon to divide the dough into 6 cookies.
- Spread the cookies across the prepared baking sheet with space in between, using your fingers to flatten them gently, and press the reserved chocolate chips into the top.
- Bake the cookies for 11-12 minutes until they’re lightly browning on the edges. They will be soft right out of the oven, but firm up as they cool. Leave them to cool on a wire rack. Enjoy!
I hoe you’ll enjoy them!
Love,
TVCL x
The Vegan Cat Librarian 