Lately my most favorite thing to do with cookie dough is roll it into balls, freeze them, and only bake a few at a time when I am craving something sweet. It helps keep me from overindulging. Plus its great to have on hand when I have guest over, and want to make them a treat without all the work and mess. Directions to freeze and store cookie dough are in the recipe below.
These Vegan Almond Butter Chocolate Chip Cookies are;
I hope you love this cookie recipe!!
2 1/4 Cup Unbleached All Purpose Flour
1/2 Cups Oat Flour
1 1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1/2 Teaspoon Cinnamon
2 Flax Eggs (2 Tbsp Flax Seed Meal + 6 Tbsp Water, Let sit 5 minutes or until thickened)
1/2 Cup Vegan Butter, Softened
1/2 Cup Almond Butter
3/4 Cup Packed Light Brown Sugar
3/4 Cup Pure Cane Sugar
2 Teaspoons Vanilla Extract
1 Teaspoon Lemon Juice
1 (10oz) Bag Vegan Chocolate Chips (I use THESE)
In a small or medium mixing bowl, stir all purpose flour, oat flour, baking soda, salt, and cinnamon together using a rubber spatula, set aside.
In a large mixing bowl, use a hand mixer to cream together the almond butter, vegan butter, flax eggs, sugars, vanilla, and lemon juice. Mix on medium speed until smooth. Fold in the dry ingredients using a rubber spatula, mix until just combined. Then fold in the chocolate chips.
Roll dough into 3 tablespoon sized balls or scoop out using a large cookie scoop. Place dough 2 inches apart on a parchment paper lined cookie sheet.
Place sheet of dough into refrigerator or freezer for 20-30 minutes to chill before baking. *Or freeze for 4-6 hours, then transfer frozen cookie dough balls to a freezer safe container and keep in the freezer for up to 3 months. Same baking instructions apply*
Bake at 350°F 14-16 minutes or until lightly browned.
Cool & Enjoy!
Makes: 18-20 Large cookies