Almond butter sea salt chocolate chip cookies
I sometimes think that those self-help books on how to be happy, should contain at least one recipe for a good homemade cookie – either raw or cooked. In fact, I’m convinced that if more people learned how to make cookies, there wouldn’t be any need for those self-help books.
Cookies build connection.
Cookies are meant to be shared.
Cookies make the world a better place.
These were John’s birthday cookies. This is a classic baked cookie with a chewy texture – firm on the outside and chewy in the middle. They are delicious warm with a big bowl of raw ice cream or wonderful with the hot shockolade recipe or chai made with coconut milk. These are quick to make and bake, vegan and gluten free.
I’ve given the recipe in grams since these are baked cookies and baking requires a certain degree of precision for the chemistry to work.
We make raw cookies that taste like this - and every bit as chewy and satisfying - using a dehydrator rather than the oven, on the Raw Pastry Chef trainings.
PRO CHEF TIPS
Using a kitchen aid food mixer makes very light work of this recipe. If you don’t have one, use a large mixing bowl and wooden spoon.
For best results use a medium-coarse sea salt for this recipe rather than the fine sea salt.
When checking to see if the cookies are baked, the cookies will be soft, but they will harden as they cool. If you prefer a softer cookie, bake for 11 minutes. Check the cookies at 10 minutes to see how they are doing as you may not need as long as 14 minutes, depending on your oven.
Makes 24 cookies
265g crunchy almond butter
200g light soft brown sugar
2 teaspoons vanilla extract
50g dark chocolate chips (I use Coco loco’s 73% dark)
90g gluten free oat flour
½ teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon coarse Cornish sea salt
Preheat the oven to 180C (160C fan oven)/350 F/Gas Mark 4 moderate oven.
Line two baking sheets with baking parchment.
Combine the almond butter, water, sugar and vanilla extract until well-combined. Chop the chocolate chips into small pieces. In a separate bowl, combine the gluten free oat flour, ground cinnamon, baking powder, coarse sea salt with the chopped dark chocolate chips.
Pour the dry mix of flour into the wet mix and combine well. The cookie dough will be soft and pliable, and you should be able to roll it into balls.
Divide the cookie dough mixture into 24 equal sized balls and press the top of each ball with a fork so it’s a flat cookie shape. Place on the baking sheets and bake for 11-14 minutes. Transfer to a cooling rack. Allow to cool before storing.
These will keep in an airtight tin for about 10 days.
You can find out how to make a lemon and nutmeg raw cookie here