Gluten Free Vegan Chocolate Chip Cookies
Ingredients
-
¼
cup
brown sugar
-
2
Tbsp
granulated sweetener of choice
-
¼
cup
vanilla yogurt (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
- Combine the sugars, yogurt, oil, and vanilla extract in a large bowl.
- Add the almond flour, tapioca flour, arrowroot, baking soda, baking powder, and salt, and mix until 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 cookie trays with parchment paper or cooking spray.
- Scoop out 1 tablespoon of dough and place on the trays 2 inches apart.
- Bake for 8-9 minutes until the edges are golden brown and the tops are slightly sticky.
- Cool on the tray for about 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
2g
Sodium
100mg
Cholesterol
0mg
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