These vegan almond flour cookies are soft, chewy, and irresistible! They’re healthy, grain-free, dairy-free, and refined-sugar free but with all the goodness of a classic cookie.
Make the Flax Egg:In a small bowl, stir together the flax seed and water. As it sits it will thicken into a gelatinous mixture similar to an egg. Preheat oven to 350 degrees F.
Melt Wet Ingredients:In a microwave-safe container, melt the coconut oil, maple syrup, and vanilla extract together. Microwave in 30-second increments until completely melted.
Combine Ingredients: Add the chocolate chips, flax seed mixture, and wet ingredients to the dry ingredients. Stir to form an almond flour cookie dough.
Scoop & Bake: Use an ice cream scoop to scoop the dough in a single layer on a parchment paper lined baking sheet. Bake for 12 minutes or until lightly golden brown.