Instructions

• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
• In a medium bowl, whisk together the dry ingredients: 1/3 cup coconut sugar, 1 cup oat flour, 1/3 cup cocoa powder, 1 tsp cornstarch, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until evenly combined.
• In a large bowl, combine the wet ingredients: 1/3 cup almond butter, 2–3 Tbsp pure maple syrup, 3 Tbsp dairy-free milk, 1 tsp pure vanilla extract, and 1/4 tsp almond extract (optional). Beat with a hand mixer or stir vigorously with a spatula until smooth. (Start with 2 Tbsp maple syrup and add up to 3 Tbsp if the mixture needs more sweetness or looseness.)
• Gradually add the dry mixture to the wet mixture, mixing until just combined. The dough should hold together but be slightly soft.
• If the dough is too dry and crumbly, add additional dairy-free milk 1/2 Tbsp at a time until it comes together (you may use a little more than the 3 Tbsp listed if needed). If the dough is overly sticky, sprinkle in small amounts of oat flour until manageable.
• Stir in 1/4 cup vegan chocolate chips (or carob chips).
• Scoop about 1.5 tablespoons of dough per cookie, roll into balls with lightly wet hands if sticky, place on the prepared baking sheet about 1½–2 inches apart, and gently flatten each ball.
• Bake for 10–12 minutes at 350°F (180°C), until the edges are set (centers will still be soft).
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 10–15 minutes to firm up. Transfer cookies to a wire rack to finish cooling.
• Makes about 12 small/medium cookies.