We are so excited to have AMY COMMANDER back on the blog sharing her Good Karma Cookie recipe! Below is a link of her in the process of making these delicious treats;) We love that she gives the option to make these vegan. Thanks so much Amy!
Good Karma Cookies
Ingredients:
2¼ cups almond flour (sub any all purpose or gluten free flour)
1 tsp baking soda
1 tsp salt
2oz vegan cream cheese (sub regular cream cheese)
¾ cup (12 Tbsp) vegan butter or ghee (sub any grass fed butter)
1 cup brown coconut sugar (sub brown sugar)
½ cup coconut sugar (sub granulated sugar)
1½ tsp vanilla extract (I use pasture raised eggs)
2 egg yolks, room temperature
1 cup semi-sweet chocolate chips (I like evolved)
Process:
Preheat the oven to 375°. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
Using a stand mixer, combine the cream cheese and melted butter. Add the brown sugar and granulated sugar. Mix on medium speed for 2 minutes. Add the vanilla extract and egg yolks one at a time. Mix on low-medium speed until well combined. Add the flour mixture, beating on low until just combined. Add the chocolate chips and mix on low or by hand, until just mixed thoroughly.
Cover the mixing bowl with plastic wrap and refrigerate for a minimum of 4 hours and up to 4 days.
When you are ready to bake these, remove the dough from the refrigerator and let it sit for about 15 minutes too soften enough for easier scooping.
Line cookie sheets with parchment paper or silicone liners. Cook for 10-12 minutes.
**Note*** I make my cookies grain free so I use almond flour. I also make mine refined sugar free so I use blonde coconut sugar and brown coconut sugar. You could use aquafaba to make them vegan. You could also sub coconut oil to make them vegan. To be totally honest, these are way better made with high quality real butter!
Enjoy!!