Servings: 24
Calories: 151kcal
Ingredients
- ¾ cup almond nut butter
- ¼ cup vegan butter at room temperature
- ½ cup all natural cane sugar
- ⅓ cup firmly packed brown sugar
- 1 tablespoon arrowroot
- 1 tablespoon applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon fresh lemon juice
- ¾ cup all-purpose flour
- ½ teaspoon sea salt
- 2 to 3 tablespoons almond milk
- ¾ cup dark chocolate chips
- ½ cup slivered almonds
Instructions
- Preheat oven to 350 degrees.
- Combine first nine ingredients in a medium mixing bowl, until well combined.
- Add in the flour and salt, mix until the mixture comes together.
- Add in 2 tablespoons of the almond milk to soften the mixture, then add in the chocolate chips and almonds.
- Add in the final tablespoon of almond milk, only if needed to soften the dough after the addition of the chips and almonds. (I used 3 tablespoons).
- Scoop out dough using a small melon baller, roll into a ball in your palm, place on parchment lined cookie sheet and flatten slightly with your fingers.
- Bake cookies 10 minutes, allow to cool slightly before serving. If you have any leftovers, store in an airtight container.
- Have Fun and Enjoy!
Nutrition
Serving: 1Cookie | Calories: 151kcal | Carbohydrates: 14.2g | Protein: 1.1g | Fat: 10.6g | Saturated Fat: 6.8g | Cholesterol: 15.3mg | Sodium: 52.1mg | Fiber: 0.7g | Sugar: 10.3g
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