Ingredients
- 1 1/2 cups almond flour
- 1/3 cup tapioca starch
- 1/2 teaspoon baking soda
- 1 tsp baking powder
- 1/4 teaspoon sea salt, plus extra for sprinkling on top
- 4 tbsp refined coconut oil or non hydrogenated palm oil shortening , Softened
- 2 tbsp coconut milk (full fat)
- 1/2 cup coconut or brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup dairy-free dark chocolate chips or chocolate bark chopped
- 1 tsp vanilla
Instructions
Preheat Oven and Prepare Baking Sheet:
- Preheat your oven to 325 degrees F . Line a baking sheet with parchment paper or a silicone baking mat.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda and powder, and 1/4 teaspoon of sea salt until well mixed.
Mix Wet Ingredients:
- In another bowl, combine the melted and cooled refined coconut oil, coconut milk, coconut sugar, maple syrup, and vanilla extract. Whisk until the mixture is smooth and the sugar has begun to dissolve.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in Chocolate Chips:
- Gently fold in the dark chocolate chips until evenly distributed throughout the batter.
Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps the flavors meld together and prevents the cookies from spreading too much during baking.
Form the Cookies:
- Once chilled, use a cookie scoop or spoon to form balls of dough, placing them on the prepared baking sheet about 2 inches apart. you can gently flatten each ball with the back of a spoon or your hand if you want them thinner—or leave as is and they will spread as they bake. Up to you!
Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges start to turn golden but the centers are still soft.
Cool:
- Remove from the oven and sprinkle a light pinch of sea salt over the top of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy:
- Serve your gluten-free, vegan chocolate chip cookies with a glass of coconut milk, coffee, or tea. These cookies are best enjoyed warm, but they can also be stored in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 12g
Tried this recipe?Let us know how it was!