Vegan Chocolate Chip Coffee Cookies (Small Batch, Gluten-Free)
These vegan chocolate chip coffee cookies are soft, chewy, and gluten free! Made with almond butter and topped with flaky sea salt, they're sure to please.<br><strong>Did you make this recipe? Tag me on social media <a href="https://www.instagram.com/houbakes/" target="_blank" aria-label="undefined (opens in a new tab)" rel="noreferrer noopener">@houbakes</a> to share!</strong>
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup almond butter
- 2/3 cup ground almonds or almond flour
- 1/4 cup maple syrup
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2-3 tbsp freshly ground coffee*
- 3oz Belgian dark chocolate wafers**
- flaky sea salt (for topping)
Instructions
- 1
Preheat oven to 350°F.
- 2
In a large bowl, combine almond butter, ground almonds/almond flour, maple syrup, almond extract, vanilla, salt, baking powder, baking soda, and coffee.
- 3
Break chocolate wafers into chunks about 1-2cm wide, then add into dough.
- 4
Optional: Let dough chill, covered, 15min to overnight in the fridge.
- 5
Scoop a golf ball-sized portion of dough onto a parchment lined cookie sheet, then use your fingers to flatten and shape as desired.
- 6
Bake for 12min. Remove, sprinkle with flaky sea salt, and allow to cool on the cookie sheet until firm before moving.
- 7
Store in an airtight container for up to 5 days.