Chocolate Chip Almond Butter Cookies
Chocolate chip cookies are one of the most nostalgic things to me. I remember the smell of them baking, while my siblings and I snuggled up in my parents’ bedroom anxiously awaiting their golden-brown perfection. Since adopting a healthier lifestyle, I’ve struggled with a cookie recipe that revives my nostalgic memory. The other day, however, I unintentionally recreated my childhood cookie dreams.
Okay, so this recipe is a bit of a cheat. It uses somewhat of a cookie “mix”, but with a twist. I was asked to bake some treats for a bake-sale sort of fundraiser for Greenville’s VegFest (so excited for this, by the way!), and I had trouble coming up with an appropriate recipe. In the name of Fall, I intended to create something pumpkin-pie or apple-spiced (don’t worry, these recipes will still be coming soon!). However, long story short, I ran out of time. During my weekly grocery trip to Lidl, I mindlessly grabbed a box of gluten-free chocolate chip cookie mix. It was a simple blend of gluten-free flour, sugar, chocolate chips (dairy-free), baking powder, etc. The baking instructions called for butter and eggs, but I figured I could find some easy replacements.
On a whim, I subbed the eggs and butter for flaxseed, almond butter, and a splash of almond milk. I also threw in a loosely chopped bar of dark chocolate for good measure. To be honest, I didn’t measure at all (my go-to cooking/baking method), but the approximate values will be listed below. Once placing them in the oven to bake, I picked up around the house a little. After just a few minutes, something caught my attention. My olfactory nerves started firing, and the nostalgia hit me HARD. They smelled just like the heavenly chocolate chip cookies I remembered so dearly! When I took them out, my taste buds confirmed it. And even further, my husband, who isn’t even typically a fan of cookies (I know, total freak) asked me to leave a couple behind before I took them to the bake-sale! They’re just that good folks.
Ingredients (makes 20 large cookies, or 40 mini cookies):
1 box of gluten-free chocolate chip cookie mix (I used Lidl’s brand)
1/2 cup almond butter
3 tbsp ground flax, soaked in 6 tbsp water
a couple splashes of almond milk, as needed
*optional extra chocolate bar, chopped
Preheat the oven to 375ºF. Dump the dry cookie mix into a large bowl and add your chopped chocolate bar, if using. In a separate bowl, make your flax eggs. Then stir in the almond butter, a splash or two of almond milk, and add this to the dry mix. Stir/knead all ingredients together, adding another splash of almond milk if necessary. You want everything to be well-incorporated and moist enough to prevent crumbling, but thick enough to mold into solid balls (ish). Roll out your dough, whatever size you choose, and bake for 12-14 minutes until golden brown. I like mine slightly crispy on the outside, and soft in the middle. Cook less or more as desired. ENJOY!