Almond Chocolate Chip Cookies
Servings 9 cookies
Ingredients
- 2 cups whole almonds (or almond meal or almond flour)
- ¼ cup coconut nectar
- 1 tsp ceylon cinnamon (or cardamon)
- ½ tsp vanilla
- ½ cup vegan chocolate chips
- 1 tbsp filtered water
- pinch flaked sea salt (for the top)
Instructions
- Preheat oven to 325°F.
- If you are using whole almonds, place them in a food processor or high powered blander and pulse until almonds form a meal (course flour consistency). You will have to scape the sides a few times. It could take a few minutes to reach the desired consistency.
- Place the almond meal in a large bowl along with the rest of the ingredients (except the salt).
- Stir to combine. Add more water if necessary, a tsp at a time until the dough sticks together. We have not had to add anymore than an extra 1 tsp of water.
- Either use a small spring form cookie scoop or measure out slightly less than a quarter cup of the dough and shape into a patty. The cookies will stay in the shape and size that you make them since there are no rising agents in them.
- Place cookies on a Silpat or parchment lined cookie tray. Sprinkle with flaked sea salt if desired. This recipe will make 9 to 10 cookies.
- Bake for about 18 minutes.
- Remove the cookies from oven and let cool on a wire rack.
- The cookies can be placed in an air top container and stored in the freezer for up to 3 months.
