Vegan Chocolate Chip Cookies
These Vegan Chocolate Chip Cookies are all-natural while still tasting big & bold!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup (21/2floz/57ml) coconut oil, melted
- 1/4 cup (21/2oz/71g) maple syrup, Lakanto Maple Flavored Syrup or honey
- 2 teaspoons vanilla
- 1 1/2 cup (6oz/172g) almond flour
- 1/3 cup (11/3oz/37g) coconut flour
- 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 (41/2oz/128g) chocolate, roughly chopped
- Optional Add-ins -
- 1/4 cup (11/4oz/35g) chopped nuts or your choice
- 1/4 cup ( 11/4oz/35g) dried fruit of your choice
Instructions
- 1
Preheat your oven to 350 oF (180oC) then line a cookie sheet with parchment paper and set aside.
- 2
Melt your coconut oil in a large microwave-safe bowl.
- 3
Whisk the maple syrup and vanilla into the melted coconut oil.
- 4
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.
- 5
Allow cookie dough to set in the fridge for 20 minutes before scooping.
- 6
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.
- 7
Bake for 12 -14 minutes or until golden brown.
- 8
Remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack.
- 9
Once cooled the cookies can be covered and stored at room temperature for 3-4 days.