Cookies aux pépites de chocolat et à la poudre d’amandes

Ingrédients

• 1/2 cup vegan margarine (I like Earth Balance)
• 1/2 cup coconut sugar*
• 1/2 teaspoon vanilla extract
• 1 cup almond meal**
• 1 cup + 2 tablespoons oat flour**
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dairy-free dark chocolate chips

Préparation

1. 1

   Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. 2

   In the bowl of a stand mixer (or a large bowl with a hand mixer) beat together the coconut sugar and vegan margarine for about 15 seconds, until smooth. Add the vanilla extract and continue to beat for another 15 seconds.

3. 3

   Next pour in the almond meal, oat flour, baking powder, baking soda and salt. Continue to beat until everything is combined and a dough forms, for about 10 seconds. Stir the chocolate chips in by hand until well-combined.

4. 4

   Scoop out a heaping tablespoon of the dough at a time and use your hands to roll into 15 separate balls. Gently press each one down to flatten them slightly then sprinkle with flaky sea salt (optional). Bake in the oven for 10-13 minutes, until the bottom edges are light golden brown. Time will vary depending on your oven. The longer they cook, the crispier they will get.

5. 5

   Allow to cool for at least 15 minutes. Serve with a cold glass of almond milk and enjoy!