Healthier Easter Chocolate Vegan Cookies
These cookies are festive, taste indulgent but have healthier twists!
Ingredients
- 1 cup almond flour
- ¾ cup all purpose flour
- ½ tsp baking powder
- ¾ tsp baking soda
- ⅔ tsp salt
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- ¾ cup natural almond butter *
- 1 tbsp dark syrup
- 5 tbsp water **
- 2.5 tsp pure vanilla extract
- 1 cup 150g vegan easter chocolate chopped into chunks
- sea salt for sprinkling on the cookies once they're baked
Instructions
- First whisk together the flours, salt, baking soda and baking powder together in a bowl. Set aside.
- Whisk the sugars, almond butter and dark syrup together in a large mixing bowl until the mixture becomes thick and starts to properly stick together. Then mix in the vanilla and the water.
- Add the dry ingredients to the wet ingredients, stirring carefully, folding the dough together. Fold in the chocolate chunks when the ingredients are almost fully combined. Then fold in the chocolate chunks.
- Chill the cookie dough in the fridge for 35-40 minutes.
- Preheat the oven to 170°C.
- Prepare 2-3 baking sheets with parchment paper. Scoop out the cookie dough with an ice cream scooper to make round dough balls. I made 20 cookies with this dough, about 6-8 cookies per sheet depending on the size you use. I like putting little chocolate chunks/eggs on top of the dough balls so that there are always lots of chocolatey pools on top of the cookies or pretty pieces of chocolate. :))
- Bake the cookies one tray at a time, and bake for about 10 minutes. Remove the cookies when the edges have become a nice light golden brown colour. Let the cookies rest on the baking sheet a few minutes before transfering them to a cooling rack to cool completely. This is when I sprinkled them with salt, at the time when the salt flakes stick to the cookies but not too soon that they just melt into the cookie.
- These cookies are soo delicious and of course best served fresh! Store in an airtight container at room temperature. But honestly I think they're still delicious a couple days later or even from the freezer and microwaved for a few seconds before enjoying! Yum! I hope you enjoy this recipe as much as I do!
Notes
*I have a recipe for making home made almond butter which is what I used for this recipe. You can find my recipe here.
**This helps the cookies spread since almond butter is quite thick.