Description
Deliciously soft and chewy almond flour chocolate chip cookies that are both vegan and gluten-free. Perfect for a healthy treat or snack option with rich chocolate flavor and nutty undertones.
Ingredients
Units
Scale
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, baking soda, and salt.
- Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients and stir until well combined.
- Fold in the vegan chocolate chips.
- Scoop tablespoons of dough onto the prepared baking sheet, flattening them slightly with your fingers.
- Bake for 10–12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to 5 days.
- You can substitute maple syrup with agave nectar if desired.
- For crunchier cookies, bake 1–2 minutes longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg