These chewy chocolate chip cookies are so easy and simple to make. Despite being vegan and gluten-free, they require no egg substitute or gluten-free flour. It is simply ground almonds, coconut oil, and maple syrup! I’ve adapted these from my snickerdoodle recipe, so if you are out of chocolate chips or can’t find a vegan brand, just leave them out and coat these in cinnamon and coconut sugar.
Here’s how it’s done:
Vegan Gluten-Free Chocolate Chip Cookies
- 2 1/2 cups Almond meal (or whole almonds blended into flour)
- 1/4 tsp Baking soda (aluminum-free)
- 1/3 cup Coconut oil
- 1/4 cup Maple Syrup
- 1 tsp Vanilla (alcohol-free)
- 1/4 cup Vegan chocolate chips
Preheat oven to 350°F
Mix almond meal with baking soda
Mix in the remainder of the cookie dough ingredients
Make balls the size of 1 tbsp (I use an actual tablespoon to do this)
Place coated cookies on baking sheet and press gently to flatten
Bake cookies for 8 minutes
My brands of choice:
Might as well eat them raw!
Ok, it’s worth the 8 minute wait to bake ’em.