Thursday, December 18, 2014

On the Fifth Day of Christmas.....

On the Fifth Day of Christmas....
Yummy - more cookies.

Chewy Almond Butter Chocolate Chunk and Chip CookiesAllergen Information: Free of Dairy, egg, soy, yeast. Can be made gluten-free with a gluten-free all purpose flour.
Ingredients: Makes 6 Giant cookies
1.25 cup organic unbleached white flour or Spelt flour (or half of each. use glutenfree all purpose flour for gf) 
1 Tbsp corn starch (or arrowroot starch)
1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt

2 tsp flaxmeal
3 Tbsp almond milk
3 loaded Tbsp almond butter (I used Justin’s classic almond butter) or use other nut butter or seed butter
3 Tbsp Oil (organic canola or virgin coconut) 1 Tbsp maple syrup1 Tbsp light molasses (or 1 Tbsp maple syrup if you don’t like molasses)
1 tsp vanilla extract 
1/2 cup ground raw sugar or brown sugar, any other fine vegan sugar (1/3 cup for less sweeter, brown sugar makes the cookies more chewy)
1/2 cup or more dark drinking chocolate chunks (I use Theo’s)2-3 Tbsp mini chocolate chips or regular size chocolate chips - (I use Carob Chips)

Variations: Add in a 1/2 tsp cinnamon. Add more nut butter and omit the oil. 

In a bowl, whisk all the dry ingredients: In another bowl mix the flaxmeal into the almond milk. Add the almond butter, oil, vanilla, maple, molasses and mix well to combine. It will take a minute or so for the nut butter to mix in. Add the sugar and mix well. Add dry to the wet. Mix to form a dough. Add in the chocolate chips and chunk and mix to combine. Add more or less to chocolate chip density preference :). Cover and chill for an hour (do not skip).
Preheat the oven to 375 degrees F. Take a handful of the dough (1/4-1/3 cup), roll into a ball and then press and shape into a disc of 4-5 inch width on parchment lined sheet.(I just press the ball directly on the parchment with my palm). Make as large or small to preference. Press the chocolate chips that remain the bowl after, into the shaped cookies. Sprinkle a little granulated sugar on top and press lightly on the cookie. Bake for 11-12 minutes. Let cool completely.(5 minutes). The cookies will soft out of the oven, but will firm up. Store in an airtight container once completely cool.  


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