Vegan Almond Flour Chocolate Chip Cookies
These healthy, vegan almond cookies are soft, chewy, and irresistible! They're grain-free, dairy-free, and refined-sugar free but with all the goodness of a classic cookie!
Servings: 18 cookies
- 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
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.
Try These Variations!
Oatmeal Raisin: Use the above recipe with a few modifications such as using 1 cup almond flour and 1 cup oatmeal. Substitute the chocolate chips for ½ cup chopped raisins and prepare as stated above.
Peanut Butter: Use the above recipe with a few modifications such as removing the chocolate chips, reducing the coconut oil to 1 tbsp and adding ¼ cup peanut butter. Melt the peanut butter along with the maple syrup, coconut oil and vanilla extract.
Double Chocolate: Use the above recipe and add ¼ cup cocoa powder to the dry ingredients. Prepare as described above.
Plain Sugar Cookies: Use the recipe above without chocolate chips. Prepare as stated in the recipe.
Toasted Almond Cookies: Use the recipe above, minus the chocolate chips, with the addition of ¼ tsp almond extract and ½ cup toasted sliced almonds. Add the extract to the wet ingredients and fold the toasted almonds through the dry ingredients. Prepare as described above.
- Don't remove the cookies immediately from the pan. The cookies set up as they cool. A hot cookie will fall apart!
- As a general rule of thumb, don't substitute coconut flour, oat flour, or whole wheat flour in place of almond flour. Almond flour isn't a 1:1 substitute with other alternative flours. Each one absorbs moisture differently.
- Resist the urge to bake the cookies until they look "done". Cookies continue to cook and set up as they cool.
- For large cookies, use a large cookie scoop and add a couple of minutes to the baking time.
- For a buttery cookie, be sure to use almond flour and not almond meal.
- Bob's Red Mill & King Arthur are two almond flour brands I highly recommend!
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