Best Chocolate Chip Cookies
The key to these cookies is to use all brown sugar instead of white, which creates a richer flavor, as well as adding almond butter. This adds a nutty, toffee-like taste that is even better than butter. Pour yourself a nice glass of cold oat milk and limit yourself to 4 cookies in one sitting if you can!
- Yield: 16 cookies 1x
- Category: Baked Goods & Desserts
Ingredients
2 cups (250 g) all-purpose flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 1/3 cups (265 g) packed organic light brown sugar
½ cup (1.25dl) refined coconut oil, melted and cooled
6 tbsp water, room temperature
Heaping ⅓ cup (about 5 tbsp) unsalted creamy almond butter
2 tsp vanilla extract
1 ¼ cups (220 g) bittersweet or semisweet chocolate chips
½ cups (1.25 dl) chopped pecans, almonds, or nuts of your choice (optional)
Instructions
Line 2 baking sheets with parchment paper, and preheat oven to 350° Fahrenheit (180° Celcius).
Whisk flour, baking powder, baking soda, and salt together in a medium bowl. In a separate large bowl. whisk the sugar with melted oil, water, almond butter, and vanilla extract until smooth. With a rubber spatula, stir in the flour mixture until just combined, then fold in the chocolate chips, and optional nuts if using.
Cover the bowl with plastic wrap and let rest at room temperature for at least 1 hour, a maximum of 4 hours. Portion out the dough into 16 pieces, and place them 2 inches apart on the cookie sheets.
Bake the cookies about 12-14 minutes (1 sheet at a time) until lightly golden, rotating sheet halfway through baking. Let cookies cool on the sheet before serving.
You can store the cookies for 3-4 days at room temperature in a tight container.
