The Philly Recipe Project: Showing you new ways to use delicious vegan products local to Philly at home!
The perfect cookies for chocolate and almond lovers!
On top of these chocolate chip cookies being out-of-this-world delicious, they're also completely gluten free! A delicious, local, chocolate almond butter ties the whole cookie together both as a flavor enhancer, and as a binder.
This recipe features Nutty Novelties Dark Chocolate Almond Butter. Nutty Novelties produces their nut butters and speads in Telford, PA and you can find their products in stores all around Philadelphia! You could even try this recipe out with one of their other spreads.
1/2 cup vegan butter, room temperature
1/2 cup Nutty Novelties Dark Chocolate Almond Butter
3/4 cup maple sugar or other unrefined sugar
2 tbsp sunflower oil
2 tbsp cashew milk
1 tsp baking soda
1 tsp baking powder
1 cup almond flour
1 cup tapioca flour
3 tbsp potato starch
1/2 cup vegan mini chocolate chips
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a small bowl, whisk together tapioca flour, potato starch, baking powder, and baking soda.
Cream together butter, Nutty Novelties Dark Chocolate Almond Butter and sugar with a hand mixer for about 2 minutes. Mix in vanilla completely. Then, pour in sunflower oil and cashew milk and mix with the hand mixer until no longer separated.
Mix almond flour in with hand mixer.
Gently mix in 1/3 of the whisked tapioca flour and other dry ingredients at a time.
Fold the chocolate chips into the dough until they're evenly dispersed.
Scoop out about 1/4 cup portions of dough and roll into balls.
Only bake 6-8 cookies at a time and leave plenty of space between them for spreading. Bake for about 18 minutes, or until golden brown.
Let cookies cool no less than 10 minutes before removing from the parchment, or they'll likely fall apart. Enjoy!