Almond butter and coconut oil replace dairy butter and eggs in these vegan treats, giving them the crisp but chewy texture that we all love. On its own, chocolate is a vegan ingredient but dairy products are often introduced during processing. Some chocolate chips may not be labeled vegan, but if they do not contain dairy products, such as whey, casein, milk, milk fat and milk solids, they are vegan. Check labels carefully.
Ingredients 15 servings
- 1 cup white whole-wheat flour
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup packed light brown sugar
- ½ cup coconut oil, melted
- ½ cup warm water
- ⅓ cup unsalted smooth almond butter
- 2 teaspoons vanilla extract
- ⅔ cup vegan chocolate chips, preferably bittersweet
- Prep 20 minutes
- Ready In 1 hour 25 minutes
- Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Whisk sugar, coconut oil, water, almond butter and vanilla in a large bowl. Add the flour mixture to the sugar mixture and stir until just combined. Fold in chocolate chips. Cover the bowl and let stand at room temperature at least 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Using about 1 heaping tablespoon per cookie, drop mounds of dough, at least 1 inch apart, on the prepared baking sheet. Flatten the mounds to create 2-inch-wide cookies. Bake until lightly browned, 10 to 14 minutes. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a rack to cool completely. Repeat with the remaining dough.
- To make ahead: The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.
- Serving size: 2 cookies
- Per serving: 231 calories; 13 g fat(8 g sat); 2 g fiber; 28 g carbohydrates; 3 g protein; 28 mcg folate; 0 cholesterol; 14g sugars; 14 g added sugars; 0 IU vitamin A; 0 vitamin C; 58 mg calcium; 2 mg iron; 151 mg sodium; 103 mg potassium
- Carbohydrate Servings: 2