Nut Butter Chocolate Chip Cookies

Who doesn't love a warm chocolate chip cookie on a chilly afternoon? These fuss-free bakes are perfectly gooey in the middle and crunchy on the outside, making them an ideal weekend treat. Plus, they're vegan-friendly, too.

Yield

Makes 10 Cookies

Difficulty

Easy

Total Time

30 Minutes

Ingredients

5 tbsp of coconut oil, melted
100g of coconut sugar (or demerara sugar)
150g of plain flour (we use a gluten-free flour)
1 tsp of baking powder
50–100g of dark chocolate (we like 70% cocoa solids), chopped
5 tbsp of almond or oat milk
2 tbsp of almond butter or any other nut butter (cashew or peanut)
A pinch of salt

Method

Step 1

Preheat the oven to 170°C fan. Line a large baking tray with baking parchment.

Step 2

Place the coconut oil in a bowl and mix in the sugar, flour, baking powder and dark chocolate.

Step 3

Add the almond milk, almond butter and salt, and mix well until the mixture comes together.

Step 4

The mix may look crumbly, but it should stick together when pressed in your hands. Use a tbsp of mixture for each cookie, pressing the mix firmly together and shaping it into a ball.

Step 5

Place the cookies onto the lined tray and bake for 12 minutes. They need quite a lot of space between them as they might spread as they bake. When they come out of the oven, they’ll still be a little soft, which is exactly what you want. Leave them to cool on the tray and they’ll finish setting. Store in an airtight container for up to a week.
Recipes extracted from Deliciously Ella Quick & Easy by Ella Mills, is published by Yellow Kite, out now.

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