Almond Flour Chocolate Chip Cookies (Vegan)

– vegan – gluten free – grain free – oil free – refined sugar free – 

I know I may be biased, but when it comes to a healthy cookie, these are the best almond flour chocolate chip cookies ever! It’s important to me that I always keep it real with you guys on here. These aren’t the BEST chocolate chip cookies you will ever have. If you are looking for a sugary, buttery, floury vegan cookie, this isn’t the one for you. But I will tell you that if a butter-loaded cookie was sitting right next to these almond flour cookies, I would pick the almond flour cookies every time. Honestly, you can’t beat this deliciousness that’s completely free from dairy, eggs, gluten, grains, oil, and refined sugar. If you are looking for a guilt-free cookie that won’t make you feel bloated and lethargic, these fluffy almond flour chocolate chip cookies are for you. 

Helpful tips for the best almond flour chocolate chip cookies:

• Invest in a silicone mat. For the best oil-free cooking, I highly recommend investing in a silicone baking mat to go on top of your baking sheet. The silicone mat prevents any sticking, achieves a crispy bottom without flipping, and eliminates the sogginess caused by parchment paper. I highly recommend buying one for the easiest oil-free cooking and baking.
• Flatten the cookies. These cookies won’t spread flat by themselves so you will need to use your finger or the back of a spoon to lightly press the cookies into a flatter, more circular shape. How much you feel like shaping them is up to you as it will only affect the appearance of the cookies. 
• Serve the same day as they are baked. These cookies will get very soft after sitting. They are still delicious, but I recommend baking them the same day you plan on serving them.

Baking essentials:

• Baking sheet
• Silicone mat: a silicone mat is highly recommended for any oil-free baking. The silicone mat will help you achieve a crispy bottom and no sticking without the use of oil. For this recipe, parchment paper will also work.
• Mixing bowl

Substitutions:

• Almond flour + coconut flour: I have not attempted any other flours so I can’t attest to how they would work. The combination of almond flour and coconut flour is important, so I don’t recommend substituting with other flours.
• Pure maple syrup: substitute with equal parts agave nectar or date syrup.
• Coconut cream: substitute with equal parts extra virgin olive oil, avocado oil or refined coconut oil.

If you like these almond flour chocolate chip cookies, you will love some of my other favorite cookie recipes as well:

• Flourless Chocolate Chip Cookies (Vegan + GF)
• Fudgy Brownie Cookies (Flourless)
• Raw Cookie Dough Bars (Vegan)
• Healthier Edible Cookie Dough (Vegan + Oil-free)

Almond Flour Chocolate Chip Cookies (Vegan)

Recipe by Slow Down Company Course: DessertDifficulty: Easy

Servings

6

servings

Prep time

8

minutes

Cooking time

12

minutes

Total time

20

minutes

Ingredients

• 1/3 cup 1/3 pure maple syrup

• 2 tbsp 2 applesauce, unsweetened

• 1/4 cup 1/4 coconut cream

• 1 tsp 1 vanilla extract

• 1 1/2 cups 1 1/2 almond flour

• 3 tbsp 3 coconut flour

• 1 tbsp 1 ground flax

• 1 tsp 1 baking powder

• 1/4 cup 1/4 dairy-free chocolate chips

Directions

• Preheat oven to 400 F. Line a baking sheet with a silicone mat or parchment paper.
• Combine the wet ingredients. Stir the canned coconut cream so that that solid and liquid parts are combined. In a bowl, mix together the maple syrup, applesauce, coconut cream and vanilla extract.
• Add the dry ingredients. Stir the almond flour, coconut flour, ground flax and baking powder into the wet ingredients. Once completely combined, add in the chocolate chips and mix one more time.
• Transfer to baking sheet. Using a cookie scoop, drop dough onto your baking sheet. These cookies won’t spread flat by themselves so you will need to use your finger or the back of a spoon to lightly press the cookies into a flatter, more circular shape.
• Bake! Bake for 12 minutes and allow to cool slightly before eating. The cookies will firm up as they cool. Enjoy!

Notes

• This recipe makes about 13 cookies but will depend on the size of your cookie scoop. The nutrition label is based on 6 servings (2 cookies per serving).
• I recommend baking these cookies on the day you plan on serving them. They are still delicious on the second day, but they get much softer after sitting.

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