Vegan Chocolate Chip Cookies
These vegan chocolate chip cookies are a delightful treat that proves plant-based baking can be just as indulgent. Ready in under 30 minutes, they’re ideal for satisfying sudden cravings or impressing guests with minimal effort.
Ingredients
- 1/3 cup coconut oil, melted 21/2floz/57ml
- 1/4 cup maple syrup, Lakanto Maple Flavored Syrup or honey 21/2oz/71g
- 2 teaspoons vanilla
- 1 1/2 cup almond flour 6oz/172g
- 1/3 cup coconut flour 11/3oz/37g
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons coconut sugar or Lakanto Golden Monkfruit Sweetener Feel free to use Brown Sugar if you don't have either
- 3/4 cup chocolate, roughly chopped 41/2oz/128g
- 1/4 cup chopped nuts or your choice 11/4oz/35g
- 1/4 cup dried fruit of your choice 11/4oz/35g
Instructions
- Preheat your oven to 350 oF (180oC) then line a cookie sheet with parchment paper and set aside.
- Melt your coconut oil in a large microwave-safe bowl.
- Whisk the maple syrup and vanilla into the melted coconut oil.
- Next add the almond flour, coconut flour, coconut sugar, baking soda, and salt to the coconut oil mixture. Fold all ingredients together with a spatula until the dough just comes together. Fold in chocolate chunks.
- Allow cookie dough to set in the fridge for 20 minutes before scooping.
- Once the cookie dough has rested scoop into 2 tablespoon sized balls. Place about 1 inch apart on your lined baking sheet. Gently press each cookie down slightly until they are about 2 1/2 inches across.
- Bake for 12 -14 minutes or until golden brown.
- Remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack.
- Once cooled the cookies can be covered and stored at room temperature for 3-4 days.
Tried this recipe?Let us know how it was!