Hey friends! I’ve been at SXSW for the past few days (If you follow me on Snapchat: HeartVegetables, then you probably knew that already) but I wanted to pop in this morning to share a quick cookie recipe with you! These vegan chocolate chip almond butter cookies are chewy and delicious!
I almost didn’t get a chance to bake these chocolate chip almond butter cookies because the dough was so yummy that I was tempted to just eat the entire bowl raw. That’s the benefit of vegan cookies… no one can yell at you about raw eggs. (Not that we’d listen anyway, right?)
Chocolate Chip Almond Butter Cookies
- ½ cup smooth almond butter
- ½ cup agave (or maple syrup)
- 2 tablespoons coconut oil, melted (or vegetable oil)
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini chocolate chips
- Preheat the oven to 350
- Combine the almond butter, agave, coconut oil, and vanilla until smooth.
- Stir in the whole wheat flour, baking soda, and salt.
- Add in the chocolate chips.
- The dough will be a bit sticky and runny. (That's normal!)
- Drop rounded tablespoons onto a cookie sheet.
- Bake for 10-12 minutes until lightly browned on top.
Each cookie has about 150 calories, 8g of fat and 3g of protein. It’s mostly healthy fats, though!
I couldn’t resist eating two of these as soon as they got out of the oven. They were just so soft and chewy. They practically melt in your mouth! You could also add in almond piece, dark chocolate, or even some walnuts!
I’ll be back on Wednesday with a recap of my trip to Austin! It’s been so much fun checking out SXSW interactive, listening to some awesome speakers, and even catching a few concerts. Obviously I’ve been eating my way through the city, so stay tuned for some of my favorite meals!