Soft, chewy flourless almond butter cookies which are also vegan.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 14 large cookies
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 1 cup almond butter
  • Light brown sugar: 1/2 cup (Organic Light Brown Sugar - Vegan)
  • Granulated white sugar: 1/2 cup (Organic White Sugar - Vegan)
  • ¼ cup mashed banana (riped)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • Vegan chocolate chips: 1 cup (Semi-Sweet Chocolate Chips - Vegan)

Method

  1. Preheat the oven to 350 F degrees.
  2. Line a baking sheet with parchment paper and set aside.
  3. Whisk together almond butter and both the sugar till smooth.
  4. Add the mashed banana, baking soda, vanilla extract and mix.
  5. Stir in the chocolate chips.
  6. The mixture will come together as a dough.
  7. Roll around 2 tablespoon of the dough, flatten it using your palm. Repeat with process till all the dough is over.
  8. Place the cookies 2 inches apart on the baking tray. The cookies will spread in the oven.
  9. Bake for 9-10 minutes. Bake for additional 2-3 minutes for crispier cookies.
  10. Take the tray out of the oven and let the cookies stay on the baking tray for 10-15 minutes before transferring them to wire rack to cool completely.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.