Vegan Chocolate Chip Cookies!
These cookies are the perfect classic chocolate chip cookie. I cannot believe how close these taste to the classic cookies I would bake as a child, even though they are made grain-free, vegan, and refined sugar-free. These cookies are so soft and chewy. They are my new go-to cookie when I am craving a sweet treat and are so amazing slightly warm fresh from the oven.
I made these cookies using whole food ingredients. They’re made from a base of almond flour and sweetened with maple syrup. The almond flour adds healthy fats and plant-based protein to these cookies, while creating a chewy texture.
I like to use dark chocolate sweetened naturally with coconut sugar. I use Zazubean Extra Dark Chocolate in Canada or HuKitchen Simple Chocolate when I can get to the states.
For more healthy cookie recipes, try my Chocolate Chunk Oatmeal Cookies, Double Chocolate Chunk Cookies, or Peanut Butter Oatmeal Cookies.
Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!
Vegan Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 1 tablespoon almond butter
- 1/2 cup dark chocolate chips or chocolate chunks
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Add the almond flour, baking soda, and salt to a large bowl. Stir to combine.
- Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the chocolate chips or chunks and stir again. Place in the fridge to chill for 20 minutes.
- Preheat your oven to 350 degrees Fahrenheit. Remove the chilled dough from the fridge and roll into 14 even sized balls. Place the dough balls on the prepared baking sheets. Press the cookies gently with the palm of your hand to flatten them slightly. Do not flatten them completely as they will spread out on their own.
- Bake in the preheated oven for 11-14 minutes, or until slightly golden on the edges but still somewhat soft in the centre. Let cool completely.
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