⅓cuprunny, smooth almond butter, raw or roastedSub other nut or seed butter, if desired. Will alter flavor.
3tablespoonscoconut sugarSub light brown sugar if desired.
scant ½cupdairy-free chocolate chips (about 75 g)
Preheat oven to 350 degrees F (176 C), and line a baking sheet with parchment or a silicone mat.
In a large mixing bowl whisk together the oat flour, cocoa powder, baking powder, and salt.
In a small/medium bowl, whisk together the nut butter, vanilla, maple syrup, and sugar. Pour into the dry ingredients, and stir until a dough forms. Stir in the chocolate chips.
Use a cookie scoop or a tablespoon to scoop 1.5 Tbsp dough into your hand. Roll the dough betwen your palms to form a smooth ball, and place on cookie sheet about 2 inches apart. No need to flatten or shape the cookies.
Bake 10 to 12 minutes or until the cookies have spread and are lightly golden on the bottoms. Cookies will be very soft straight out of the oven. Let stand 5 to 10 minutes before transferring to a cooling rack.
Store cookies in a container at room temperature for a few days or refrigerated for up to 5 days. These chocolate cookies can also be frozen. Be sure they're well-protected from air.Unbaked cookie dough can be frozen, as well. Place rolled cookie dough balls on a baking sheet and freeze for about 30 minutes. Then transfer the dough to an airtight container and freeze until ready to bake. Bake from frozen, adding 1 to 2 minutes to the bake time.