Crispy Nut Butter Chocolate Chip Cookies.

Easy and delicious cookies recipe I am sharing today is vegan, gluten, dairy, refined sugars free.

It does has nuts in it, but to make it nut free, you can use sunflower seeds butter instead of the nut butter and replace almond meal with extra oat flour.

These are my favorite ones because they are crispy and chewy at the same time.

Crispy Nut Butter Chocolate Chip Cookies.

Ingredients:

1 tbsp glound flaxseed

1/4 cup coconut oil

1/4 cup nut butter( I used Nuttzo)

3/4 cup coconut sugar

1tsp pure vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup gluten-free oat flour( rolled oats blended into a flour)

1 cup almond meal

1/4 cup mini dark chocolate chips

 

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a small bowl, mix together the flaxseed and water and set aside for 5 min.

In a stand mixer fitted with the paddle attachment, beat together the coconut oil and nut butter. Add sugar, flaxseed mixture and vanilla until combined. One by one, beat in the baking soda, baking powder, salt, oat flour, and almond meal. The dough should be lightly sticky. Fold in the chocolate chips.

Shape the dough into balls. Place the balls on the prepared baking sheet , leaving 2 to 3 inches of space between them. There is no need to flatten them as the cookies spread out as they bake.

Bake for 12-14 min., until golden brown on the bottom. The cookied will be soft coming out from the oven, but they will harden as they cool. Let them cool and enjoy!!!!!!