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;

Sweet

Nutty

Chocolatey

Soft

Chewy

&

Slightly Cinnamon-y

I hope you love this cookie recipe!!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

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)

Directions:

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