Ingredients and Weight:
- 1 cup (120g) almond butter
- 1/2 cup (100g) coconut sugar
- 1/4 cup (60g) maple syrup
- 1 teaspoon (5g) vanilla extract
- 1/2 teaspoon (2.5g) baking soda
- 1/4 cup (25g) chopped almonds
- 1/4 cup (25g) dark chocolate chips
Preparation Time:
10 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond butter, coconut sugar, maple syrup, and vanilla extract. Mix until smooth.
- Add baking soda, chopped almonds, and chocolate chips. Stir to combine.
- Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the tops are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information (per cookie):
- Calories: 150
- Fat: 10g
- Protein: 3g
- Carbohydrates: 15g
- Fiber: 2g
Dish Characteristics:
- Chewy on the inside, slightly crispy on the outside
- Rich chocolate flavor with a hint of almond butter
- Suitable for vegans and those with gluten sensitivities
User Comments:
- "These cookies are so good, I can't believe they're vegan!"
- "They're the perfect balance of sweet and nutty."
- "I love that they're gluten-free and still taste delicious."
Special Precautions and Tips:
- Store cookies in an airtight container at room temperature for up to 3 days.
- If you don't have almond butter, you can substitute peanut butter.
- For a sweeter cookie, add an extra tablespoon of maple syrup.
