Flourless Vegan Chocolate Cookies

Ingredients

Ingredients

• 1 1/3 cups vegan chocolate chips
• 1/4 cups coconut oil
• 2 tbsp almond butter, at room temperature
• 2/3 cups almond meal
• 1/2 cups potato starch
• 1/4 cups unsweetened cocoa powder
• 1/4 cups sugar
• 1 cups roasted hazelnuts, roughly chopped
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. Melt the chocolate chips together with the oil in a heat‑proof bowl over a simmering pot of water, or in the microwave in 20‑second bursts, stirring until smooth.
3. Whisk the almond butter into the melted chocolate until fully incorporated.
4. In a separate bowl, whisk together the almond meal, potato starch, cocoa powder, sugar, and salt; then fold this dry mixture into the chocolate‑butter blend until just combined.
5. Gently fold in the chopped hazelnuts, being careful not to over‑mix.
6. Spoon roughly 2 tablespoons of batter onto the prepared sheet, using a second spoon to spread each mound into a round shape.
7. Bake for 10 minutes, then let the cookies cool completely on the sheet before transferring them to a wire rack.

Notes

For a deeper chocolate flavor, blend 45% cocoa chips with 70% cocoa chips. If the almond butter feels stiff, warm it 5‑10 seconds in the microwave to soften. Feel free to swap hazelnuts for walnuts, pecans, or almonds for a different crunch.