Vegan Chocolate Chip Cookies (vegan, paleo, gluten free, dairy free)
Makes about 12 cookies
A healthified cookie that is still chocolatey and decadent. Gooey and chewy with just a slight crunch when you bite in. I recommend doubling the batch!
1.5 cups almond flour
3 Tbsp coconut flour
3/4 tsp baking soda
Pinch sea salt
2 Tbsp coconut oil, melted and cooled slightly
3 Tbsp almond butter
1/4 cup maple syrup
1 tsp vanilla extract
Handful of vegan chocolate chips or chopped vegan dark chocolate (as much as you want…)
Preheat oven to 350 F/175 C. Add almond flour, coconut flour, baking soda and salt to a medium mixing bowl and stir to mix. In another bowl add melted coconut oil, almond butter, maple syrup and vanilla. Whisk well to combine. Add the wet mixture to the dry and stir to combine. Fold in chocolate. Make balls of dough about 2 Tbsp large and press down onto a lined baking sheet. These cookies won’t spread so flatten them into your desired shape. Chill in the freezer for 10 minutes and then bake for 10-12 minutes (8 on convection) until starting to turn golden but still soft to the touch. Cool slightly before devouring!!! Store at room temp.