Gluten Free Vegan Chocolate Chip Cookies
Ingredients
-
¼
cup
brown sugar
-
2
Tbsp
granulated sweetener of choice
-
¼
cup
yogurt, vanilla (dairy or non-dairy)
-
2
Tbsp
oil (canola or other)
-
1
tsp
vanilla extract
-
1
cup
almond flour
-
½
cup
tapioca flour
-
2
Tbsp
arrowroot
-
1
tsp
baking soda
-
1
tsp
baking powder
-
¼
tsp
salt
-
½
cup
chocolate chips of choice
Instructions
- In a large bowl, combine the sugars, yogurt, oil, and vanilla extract.
- Mix in the almond flour, tapioca flour, arrowroot, baking soda, baking powder, and salt until well combined.
- Fold in the chocolate chips.
- Cover the dough and refrigerate for at least 2 hours, preferably overnight.
- Preheat the oven to 375°F and prepare two cookie trays with parchment paper.
- Scoop out 1 Tbsp of dough and place on the trays, spacing them 2 inches apart.
- Bake for 8-9 minutes until the edges are golden brown and the tops are slightly sticky.
- Allow the cookies to cool on the tray for about 10 minutes before transferring to a wire rack.
- Enjoy warm or store in an airtight container in the fridge.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
6g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
0mg
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