Ingredients
Scale
- 1/2 cup nut butter (almond, cashew, peanut, granola, or sunflower)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 3/4 cups almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
- 3 tbsp cacao powder
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicon baking mat.
- In a large mixing bowl, combine nut butter, maple syrup, and vanilla extract. Mix well with a spoon or whisk.
- Add almond flour, baking powder, and salt. Mix until a dough forms (it may be slightly sticky).
- Fold in the chocolate chips. Divide the batter into two equal parts.
- Using a cookie scoop, place the chocolate chip cookie dough batter on the baking sheet, yielding about 9 cookies.
- To the remaining batter, add cacao powder and mix well. Scoop out 9 more cookies and place them on the baking sheet alongside the chocolate chip cookies.
- Combine a chocolate chip cookie and a brownie cookie into one large ball, flatten slightly, and place it back on the baking sheet. These will spread slightly during baking.
- Bake for 14 minutes, then let cool on the counter before transferring to a cooling rack.
- Enjoy warm! Store leftovers at room temperature for 3-4 days, in the refrigerator for up to one week, or freeze for up to one month.
Notes
- Start by combining wet ingredients before adding in the dry ones.
- Allow the cookies to rest for a few minutes after baking—they’ll continue to cook slightly.
- Consider investing in a 3-pound bag of almond flour from Amazon for a great value!
- For uniform cookies, use a cookie scoop.