almond butter chocolate chip clementine cookies

These sumptuous cookies are tender, moist, chocolatey, almondy. They stay soft in the middle and have a delightful citrus zing.    And no flour!  You will need a spice grinder or coffee grinder to make the flax eggs, which are explained further here at the blog, Becky Bakes.  You could substitute coconut butter for the flakes, as when you grind them they magically become coconut butter.  (Coconut is a lot less expensive in flake form).  I made these on a whim because we were completely out of cookies — an emergency situation!  I surfed for almond cookies, and landed happily here  with an easy almond butter cookie recipe at Vegan in the Freezer blog.  The simplicity of that recipe got my wheels spinning as I eyed a bowl of bright orange clementines.  Don’t leave out the almond extract; it’s a surprisingly yummy note.

Enjoy!  And let me know how the cookie-making goes for you.


Prep time:  10 minutes + 15 minutes chilling pre-bake

Bake time:  16 – 18 minutes

(Wait till dough is chilling to preheat oven to 350).

Grease cookie sheets with vegan buttery sticks.


2 cups almond butter, roasted unsalted

3/4 cup organic cane sugar

4 T flax seed

2/3 cup boiling hot water

1 cup coconut flakes, unsweetened

2/3 cup semisweet chocolate chips (Ghiradelli are vegan)

zest of 2 clementines, tangerines, or oranges

1 t almond extract

Step 1:  Make flax ‘eggs’:  Grind flax in spice mill/coffee grinder.  Stir ground flax into hot water and let sit for five minutes.


Step 2:

As flax mixture cools and gels, Grind coconut flakes in same grinder.  Zest clementines with a small grater or zester.

Step 3:

Mix all ingredients well in large bowl.  (or you can mix all but the chips, and add them last if flax needs to cool a bit more).

Cool cookie dough in refrigerator for fifteen minutes so it will shape easily. Preheat oven to 350 during this time.


Step 4:

Scoop cookie dough into tablespoon, rounded slightly but not stuffed, onto cookie sheets. almondcookies


Step 5:

Bake in 350 oven 16 – 18 minutes.  Place on cooling rack after waiting one minute for them to be ready to lift off sheet.

Store in covered container on the counter if you want them to be eaten soon, or in fridge or freezer to avoid eating them all at once!  Makes 36 cookies.

4 thoughts on “almond butter chocolate chip clementine cookies

Add yours

  1. Love the photos, mangomouse…..I have everything I need for these, except the the flax seed…darn! Another note to add to my shopping list……! But defo worth a try when you almondy loving like me. I am other side of pond and our clementines are limited….alternative suggestions at all ????


  2. Very original! Almond butter is sooo good nutritionally….
    time to make them between teaching piano???
    Again, swell photography from Romeo’s Gram


    1. Yes, these are quick enough to make up in between piano students. Or you could leave the dough chilling once you’ve mixed everything together; just keep it covered with damp cloth so it won’t dry out. (I didn’t bother to cover it for fifteen minutes as it’s nice and moist). Give my love to Romeo the Cat!


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