Chewy Vegan Chocolate Chip Cookies
These Chewy Vegan Chocolate Chip Cookies are soft, sweet, and perfect for sharing, wrapping you in cozy goodness with every bite.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup coconut sugar
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup coconut oil, melted
- 1/4 cup non-dairy milk Can use almond, oat, or soy milk.
- 1 teaspoon vanilla extract
Add-ins
- 1 cup vegan chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, all-purpose flour, coconut sugar, brown sugar, baking soda, and salt. Mix these dry ingredients well.
- In a separate bowl, whisk together melted coconut oil, non-dairy milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until fully combined. Fold in the vegan chocolate chips.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between them.
Baking
- Bake for 10-12 minutes until the edges are golden and the center is soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
Store cookies in an airtight container. They last in the fridge for about a week and can be frozen for up to three months. Reheat in the oven at 350°F for about 5 minutes to enjoy again.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 10g
Tried this recipe?Let us know how it was!