Vegan chocolate chip cookies

Chocolate chip cookies are a classic dessert that has been loved for generations. However, for vegans, finding a delicious recipe can be a challenge. This recipe for vegan chocolate chip cookies is the perfect solution! These cookies are chewy, gooey, and loaded with chocolate chips, making them a delicious treat for anyone.

The ingredients used in this recipe are all plant-based and offer many health benefits. Coconut oil is used instead of butter, which provides healthy fats that are great for your heart. Almond flour is used instead of regular flour, which is gluten-free and a great source of protein. Maple syrup is used instead of traditional sugar, which is lower on the glycemic index and provides a natural sweetness.

The key to making these cookies perfect is to make sure that you don’t overbake them. They should be slightly golden brown on the edges but still soft in the middle. This ensures that they are chewy and delicious.

Overall, this vegan chocolate chip cookie recipe is a must-try for anyone looking for a delicious and healthy dessert.

Vegan chocolate chip cookies

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Recipe by admin Course: Uncategorized

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

These vegan chocolate chip cookies are made with almond flour and coconut oil, making them a healthier alternative to traditional chocolate chip cookies. They are chewy, gooey, and loaded with chocolate chips, making them a delicious treat for anyone.

Ingredients

• 2 cups almond flour

• 1/4 tsp salt

• 1/4 tsp baking soda

• 1/4 cup coconut oil, melted

• 1/3 cup maple syrup

• 1 tsp vanilla extract

• 1/2 cup vegan chocolate chips

Directions

• Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
• In a medium-sized bowl, mix together the almond flour, salt, and baking soda until well combined.
• In a separate bowl, mix together the melted coconut oil, maple syrup, and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients and mix until a dough forms.
• Fold in the chocolate chips.
• Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
• Once chilled, use a cookie scoop or spoon to form the dough into 16 balls and place them on the lined baking sheet.
• Use your hand to gently press down on each ball of dough to slightly flatten it.
• Bake for 12-15 minutes, or until the edges are slightly golden brown.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Make sure that the coconut oil is melted and cooled slightly before adding it to the wet ingredients.
• Chill the dough for at least 30 minutes to help the cookies keep their shape while baking.
• If you want to make the cookies even more chocolatey, feel free to add more chocolate chips!
• Store the cookies in an airtight container at room temperature for up to 5 days.