Whether you're celebrating the big game this weekend or just want to bake a delicious (gluten-free and vegan) treat, this recipe is for you. Sprinkle them with flaky sea salt for an instant upgrade.
Chewy Almond Butter Chocolate Chip Cookies
Vegan, Gluten-Free, Egg-Free, Dairy-Free
Adapted from Dreena Burton’s Homestyle Chocolate Chip Cookies
Makes about 16 cookies
1/4 cup tapioca starch
1/4 cup brown rice flour
1/4 cup sorghum flour
3 Tablespoons potato starch
1/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup raw or white sugar
1/4 cup + 2 Tbsp creamy almond butter
2 Tbsp water
1/3 cup pure maple syrup (I like Grade B)
1 1/2 teaspoons vanilla
1/2-3/4 cup chocolate chips
1. Preheat oven to 350F. Line two cookie sheets with parchment paper.
2. In a medium bowl, stir together all dry ingredients. Add almond butter, water, maple syrup, and vanilla, mixing by hand or with a mixer on medium speed. Dough will be thick. Fold in as many chocolate chips as desired.
3. Drop dough by tablespoonfuls onto prepared sheets. Flatten slightly. Bake for about 10 minutes. Cookies will look a little puffy and underdone but will continue cooking after they are out of the oven. Let cool on sheet for 1-2 minutes, then remove to cooling rack. Cookies will be a little delicate until they cool. Store in airtight container.