A question I ask a lot: crispy or soft? Are you the kind of person that prefers soft, melt in your mouth cookies? Or do you prefer the crispier kind that has a bit more chew? I honestly can’t decide… which is why I attempted to make cookies that were BOTH. These cookies turned out crispy on the outside, and just perfectly soft on the inside. They’re simple and easy to make the flavor is on point, trust me!
Also, if you’re gluten and dairy free like me, they’re perfect for you! I have not tried these with an egg substitute, but I don’t see why they wouldn’t work with one. If you make this recipe using an egg substitute, please comment below and let me know if it worked for you! I’d love to share that with everyone.
If you recreate this recipe, be sure to post on Instagram and tag me @chens_plate so I can re-share! I absolutely love seeing your recreations and hearing what you thought of the recipe. Looking forward to seeing these and, even more so, for your reactions. Happy baking
Ingredients
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1 1/4 cups almond flour
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1/3 cup almond butter
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1/3 cup coconut sugar
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1 egg
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1/4 cup applesauce
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1/2 tsp baking soda
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1/4 tsp sea salt
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1 tsp vanilla
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1/3 cup chocolate chips
Instructions
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Combine all wet ingredients and mix well to create a smooth mixture
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Add in the dry (not chocolate chips yet) and mix well to create a thicker batter
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Add in the chocolate chips and gently fold them into the batter to evenly distribute throughout the mixture
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Using your hands, roll out 12 even sized balls and place on a non-stick baking sheet
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Gently press each ball down a little to create a flat bottom
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Bake for about 30 minutes at 300! You can turn your oven up to 350, but that may affect your baking time so keep an eye on the cookie if you do this. Look for golden brown edges
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Let them cool and enjoy! Top with a pinch of sea salt for extra amazing flavor
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