The BEST vegan and gluten-free chocolate chip cookies! OMG! You've GOT to try these- no one will know these are gluten-free or vegan. Chewy and packed with chocolate.
1/3cupunsalted almond butter, the drippy creamy kind, not crunchy
1 1/2teaspoonsvanilla extract
1cupchocolate chip cookies, vegan if needed
Instructions
Whisk together the flour, xanthan gum, baking powder, baking soda and salt in a bowl. In a separate bowl, whisk together the sugar, melted and cooled coconut oil, water, almond butter and vanilla until just combined and smooth.
Add the flour mixture to the almond butter mixture and stir together using a wooden spoon or spatula. Fold in the chocolate chips.
Cover the bowl with plastic wrap or a kitchen towel and let rest at room temperature for 1 hour.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough using a (roughly 3 tablespoons) and place on the baking sheet about 2 inches apart.
Bake until golden and edges have just set, roughly 12 minutes. The center will still be soft when done. Let cookies cool on the baking sheet, then remove and store in an air-tight container for up to 3 days.