Description

Soft and chewy almond flour chocolate chip cookies that are both vegan and gluten-free. These cookies are easy to make and perfect for a healthier treat.

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
1/3 cup vegan chocolate chips

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix almond flour, baking soda, and salt.
Add melted coconut oil, maple syrup, and vanilla extract. Stir until well combined.
Fold in the vegan chocolate chips.
Scoop dough into small balls and place on the prepared baking sheet. Flatten slightly with your hand.
Bake for 10–12 minutes or until edges are golden brown.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container for up to 5 days.
You can substitute maple syrup with agave syrup if desired.
Chill dough for 10–15 minutes before baking for thicker cookies.

Nutrition

Serving Size: 1 cookie
Calories: 145
Sugar: 7g
Sodium: 60mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg