Description
These delicious chocolate chip cookies are gluten-free and vegan-friendly, made with almond flour and coconut sugar.
Ingredients
Scale
- 1–1/2 cups finely ground almond flour
- 1/3 cup coconut sugar (or brown sugar)
- 1/2 cup tapioca flour
- 1/2 cup semi-sweet mini chocolate chips (Enjoy Life recommended)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tablespoons milk (any kind, I use unsweetened almond milk)
- 3 Tablespoons vegetable oil
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper and set aside.
- Add almond flour, coconut sugar, tapioca flour, chocolate chips, baking soda, and salt to a medium-sized bowl then stir with a fork to combine.
- Add milk, oil, and vanilla then stir until ingredients are well mixed.
- Scoop dough by the Tablespoon onto prepared sheet pan then barely wet your fingers and press down gently on each dough mound to flatten slightly.
- Bake for 8-9 minutes or until cookies are light golden brown on top.
- Let cool for 5 minutes before transferring cookies to a cooling rack to cool completely.
- Store in an airtight container on the counter for 4-5 days.
Notes
- For best results, use finely ground almond flour for the right texture.
- Feel free to substitute coconut sugar with brown sugar if unavailable.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg