The Best Almond Flour Vegan Chocolate Chip Cookies
The perfect almond flour vegan chocolate chip cookies - lightly crisp edges with a soft, chewy, a little bit gooey, middle. Oh yeah- and they’re gluten-free, grain-free, and paleo too!
Servings: 24 cookies
Calories: 217kcal
Equipment
- cookie sheet
Ingredients
- 1 1/2 cups almond flour
- 3/4 cup arrowroot flour
- 6 tablespoons tapioca starch
- 6 tablespoons coconut flour
- 1/4 + 1/8 teaspoon cream of tartar
- 1/2 + 1/8 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup coconut oil melted and cooled
- 1 1/2 cups coconut sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons flax seeds see notes below
- 5 tablespoons water see notes below
- 1 1/2 cups dairy-free/ naturally sweetned chocolate chips or chunks I use these ones!
Instructions
- Preheat oven to 375 degrees fahrenheit and line a baking sheet with parchment paper. Set aside.
- Mix almond flour, arrowroot flour, tapioca flour, coconut flour, baking soda, cream of tartar and salt in a medium sized bowl and set aside.
- In a large bowl, cream together coconut oil and coconut sugar with a hand mixer until light and fluffy. *do not overmix (see notes below)
- Mix in vanilla until just incorporated.
- Fold in flax eggs* with a wooden spoon until well incorporated
- Add in dry ingredients to wet until a dough forms (You may want to use your hands)
- Add in chocolate chocolate chips or chunks
- Roll dough into balls depending on how big or small you like your cookies (I make mine about 3 tablespoons large) or use a cookie scoop (I use this one!) and place onto a parchment lined cookie sheet.
- Bake in preheated oven for about 10-14 minutes until edges turn slightly golden. When you take them out, they will still look doughy. Don’t worry, they'll continue to cook a bit as they cool (and this is the secret to a perfectly soft middled cookie) Don’t overbake!
- Let them rest on the sheet for about 5 minutes and then move to a cooling rack.
- Top with favorite salt of choice (I love maldon!) if you like a sweet and salty combo.
Notes
- Creaming together coconut oil and sugar: You can do this by hand or with a hand mixer: Start with melted and cooled coconut oil. Mix with a wooden spoon or mixer until the mixture has expanded and is light and fluffy. Overmixing is evidenced when the coconut oil starts to separate and / or the mixture starts to get runny rather than fluffy.
- To make flax eggs: mix 2 tablespoons of flax seeds with 5 tablespoons of water. Let sit to congeal for 10-15 minutes, stirring occasionally.
- Cookies may appear slightly doughy when you take them out. This is the key to a deliciously gooey and soft middled cookie. They’ll continue to set as they cool.
- Feel free to omit topping them with salt. The cookies are perfectly salted without adding extra on top- I just love the extra flavor pop and sweet contrast it gives these cookies.
Nutrition
Calories: 217kcal