As many of you may know, plant based baking does not come naturally to me. I've had my share of failed attempts at cakes, muffins and cookies. So when a baking recipe I create actually turns out, tastes delicious and even looks good I get pretty excited! This is definitely the case with these Sweet Salty Chocolate Chip Cookies. I'm excited!
They check all the Picky Diet recipe boxes:
The walnuts, flaxseed and almond butter are all high in heart and brain healthy fats which keep you feeling full - possibly helping you from eating all of them ;-) These good fats also give you long lasting energy as opposed to a sugary, white flour traditional cookie which would spike your blood sugar.
I love the hint of sea salt combined with the light sweetness of the dark chocolate and I think you will to!
makes about 12 medium cookies
These cookies are full of heart and brain healthy fats from the walnuts and flaxseed. They also have good amount of protein from the walnuts, almond butter and oats.
You can sub out the walnuts for almonds or brazil nuts for a bit of a different taste with the same texture and consistency.
These will keep in an airtight container in the fridge for up to 3 days. You can make a double batch and freeze them so you always have an emergency "healthier" cookie on hand!
Preheat the oven to 350 and line a baking sheet with parchment paper.
Make a flax egg by combining the ground flaxseed with 3 Tbsp of warm water in a small bowl. Set aside.
Place the walnuts in a blender or food processor and pulse until they become almost a flour. Be careful not to pulse them for too long or they will be come walnut butter.
Using a hand or stand mixer, beat the almond butter and Earth Balance until well combined. Add the maple syrup, coconut sugar, vanilla and mix for 1 minute.
Mix in the flax mixture, baking powder and cinnamon, followed by the oats, gluten free flour and blended walnuts. The dough will be sticky. Stir in the chocolate chips with a spoon.
Form the dough into 1.5 inch balls and place them on the lined baking sheet. Press each ball down lightly with a spoon (wet the spoon with water to keep it from sticking to the dough). The chocolate chips may fall away from the dough - simply push them back in.
Bake in the oven for 20 minutes. Sprinkle a pinch of the sea salt on top of each hot cookie right out of the oven. Let cool for about 10 minutes on the cookie sheet - if you can wait that long...