Almond Flour Cookies
My vegan almond flour cookies always turn out soft, chewy, and completely irresistible. I love that they are healthy, grain free, dairy free, and made without refined sugar, yet they still deliver all the goodness of a classic cookie. Even better, I can whip up a batch in under 30 minutes. Every time I bake a batch, I tell myself I will stop at one, but I never do.
Servings: 18 cookies
Calories: 138kcal
Ingredients
- 1 tbsp flax seeds, ground
- 3 tbsp water
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- ¼ cup coconut oil
- ½ cup vegan chocolate chips
Instructions
- Preheat oven to 350 degrees F. In a small bowl mix together the ground flax seeds and water. Stir until combined and set aside.
- In a microwave safe container add the coconut oil, maple syrup and vanilla extract. Heat in 30 second bursts until melted. Allow to cool to room temperature.
- In a medium mixing bowl whisk together the almond flour, baking soda and salt.
- Add the chocolate chips, flax seed mixture and wet ingredients to the dry ingredients. Stir to form a dough.
- Using an ice cream scoop, scoop out dough and place on the prepared baking tray. Bake for 12 minutes or until lightly golden.
- Allow cookies to cool completely on a cooling rack. Cookies will become firmer as they cool.
Notes
- My #1 Secret Tip for this recipe is to never remove the cookies from the pan right after they come out of the oven. I always let them cool a bit on the pan first and then transfer them to a cooling rack for a second round of cooling. If I skip this, the cookies are still too hot and can easily fall apart.
- Flour swaps: I do not substitute coconut flour, oat flour, or whole wheat flour since they all absorb moisture differently. Using them would change the texture of the cookies.
- Do not overbake: I resist baking these cookies until they look fully done. I let them cool completely since they finish cooking on the tray and set up as they cool.
- Larger cookies: When I make larger cookies, I use a big cookie scoop and add a few extra minutes to the bake time. This helps them bake evenly and keeps the centers soft.
- Bob's Red Mill & King Arthur are two almond flour brands I highly recommend!
Nutrition
Serving: 1cookie | Calories: 138kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 63mg | Potassium: 15mg | Fiber: 2g | Sugar: 6g