Why a vegan cookie you ask? Personally, because I like to eat the cookie dough and this way I do not have to worry about the raw egg. Can anyone honestly wait till cookies are baked until you try them? I applaud your patience. But with these cookies, no waiting required! They also are made with almond flour, so if you were wondering about the raw flour, fear not, no raw flour in these cookies! These cookies use flaxseed in replacement of the egg for binding, and coconut oil instead of butter.
It’s been a long road to perfect these cookies, but well worth it! My husband can attest, I’ve been making these cookies every night trying to perfect the recipe. I wanted them to be a perfect crispy exterior and chewy interior. All too often I find with vegan cookies they end up floppy and falling apart. So finally a perfect chewy vegan cookie with a nice soft crunch!
Chewy, with a crispy exterior. These cookies are sure to be a crowd favourite!
2 tbsp flax, ground
4 tbsp unsweetened almond milk
1 tsp almond extract
1/3 cup brown sugar
1/4 cup coconut oil
1/4 cup almond butter
1/2 cup whole oats, blended into flour
1 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup vegan chocolate chips
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Grind up the flax if it is not already ground. Add to a large bowl. Add the almond milk, stir and let sit for 5 minutes to thicken.
Add the almond extract, sugar, coconut oil and almond butter. Stir to combine.
Grind the oats into an oat flour. Add the oats, almond flour, salt, baking soda and baking powder. Stir to combine.
Spoon out the dough into one inch balls on the lined cookie sheet. Press down slightly to flatten.
Bake for 12-14 minutes.
Pro tips: Be sure to grind up the flaxseed as your body can’t break down the exterior shell, so in order to reap those wonderful flax benefits, grind em up, or purchase already ground flaxseed. Next little pro tip is once the seeds are ground up, store them in an air-tight, dark place in the fridge or freezer. I personally would suggest buying whole flaxseeds and grinding them up fresh as you go. Whole flaxseeds are a lot more easy going when it comes to storage. You could store those bad boys at room temperature for a year!