Vegan Chocolate Chip Cookies
Ingredients
-
⅓
cup
melted refined coconut oil or refined avocado oil
-
¼
cup
maple syrup
-
1
teaspoon
pure vanilla extract
-
1 ½
cups
fine blanched almond flour
-
½
cup
tapioca flour or gluten-free oat flour
-
2
tablespoons
sugar or sugar substitute
-
½
teaspoon
baking soda
-
¼
teaspoon
kosher salt
-
a pinch
cinnamon
-
½
cup
dark chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the oil, maple syrup, and vanilla until smooth.
- In a separate bowl, combine the almond flour, tapioca flour, sugar, baking soda, salt, and cinnamon.
- Gradually mix the dry ingredients into the wet ingredients until just combined, then fold in the chocolate chips.
- Chill the batter in the fridge for at least 20 minutes.
- Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool completely on the baking sheet before transferring them to a storage container.
Nutrition Facts (estimated)
Servings
15-17 cookies
Calories
161
Total fat
9g
Total carbohydrates
10g
Total protein
2g
Sodium
64.2mg
Cholesterol
0mg
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