You’d be hardpressed to find anyone who doesn’t like cookies! The problem is, however, the many varieties lining the supermarket shelves are absolutely laden with butter and sugar (which is totally fine as a sometimes food)—but what if you’re looking for one with a cleaner nutritional profile that you can enjoy a little more regularly?
This super simple recipe makes 20 delicious cookies and is free from refined sugar and dairy. One of the key ingredients is Almo Creme, a product likened to almond butter that’s used as base for making zero-waste almond milk, eliminating the need for the almonds to be soaked and sieved out in one convenient little tub. With the addition of vegan chocolate chips for a decadent touch, these cookies make for a satisfying afternoon treat.
Makes up to 20 Cookies
1 cup buckwheat flour
1 cup wholemeal or spelt flour
¾ tsp baking soda
1 tsp sea salt flakes
1 cup vegan chocolate chips
2/3 cup coconut sugar
3 tbsp Almo Crème
½ cup coconut oil, melted
¼ cup water
Line 2 baking trays with baking paper and set aside. In a large bowl, combine all dry ingredients, except for chocolate chips. In a separate bowl, combine all wet ingredients. Gently stir wet ingredients into dry mixture until combined into a dough. Make sure you don’t over stir. Mix in chocolate chips.
Gently scoop heaped tablespoons of cookie dough onto trays and leave at least 5cm of spacing between heaped balls of dough. Place in the freezer for at least 15 minutes or chill in the fridge for several hours.
Preheat oven to 180 degrees when ready to bake and cook for about 10 minutes for small cookies. Allow to cool before serving. Store in an airtight container for up to 5 days.
Love this recipe by Almo? Be sure to check out their no-regrets raw vegan caramel slice.