Vegan Oil-Free Almond Flour Chocolate Chip Cookies (Grain-Free)
With 1 bowl and 5 minutes prep, you can crank out a batch of these mouthwatering Vegan Oil-Free Almond Flour Chocolate Chip Cookies! Grain-free & gluten-free, they are crunchy at the edges and soft at the center. YUM!
Servings: 12 cookies
Ingredients
- 1/2 cup smooth nut or seed butter (see notes for options)
- 1/3 cup coconut sugar (see notes for options)
- 2 tablespoons water
- 1/2 teaspoon lemon juice or cider vinegar
- 1/2 teaspoon vanilla extract
- 1/4 cup almond flour
- 3/4 teaspoon baking powder
- 1/3 cup semisweet chocolate chips regular or miniature
- Optional: sea salt flakes fleur de sel
Instructions
- Preheat oven to 325F (160C). Line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine the nut or seed butter, coconut sugar, water, lemon juice and vanilla, stirring until blended and smooth.
- Add the almond flour and baking powder to the bowl; stir until combined. Stir in the chocolate chips.
- Using a cookie scoop or tablespoon measure, scoop out tablespoon portions of cookie dough. Roll each portion into a ball and place 2 to 3 inches (5 to 7.5 cm) apart on the prepared baking sheet.
- With fingertips or palm, flatten each cookie into a round cookie shape about 1/4 inch thick (the cookies do not spread much as they bake). If desired, add a few sprinkles of sea salt flakes.
- Bake in the preheated oven for 10 to 12 minutes until golden brown and edges have a few cracks (the centers will still appear slightly underdone).
- Cool the cookies completely on the baking sheet before removing (they continue to bake--carryover heat--on the baking sheet; also, they can fall apart if moved while still warm).
Notes
Storage: Store the cookies in an airtight container in the refrigerator for 1 week or the freezer for up to 6 months.
Nut butter and seed butter options: consider using peanut butter, cashew butter, almond butter, or seed butters, such as my DIY pepita butter or sunflower seed butter. Note: If using sunflower seed butter, add an extra 1/2 teaspoon of lemon juice to prevent the greening effect that can occur with sunflower seeds.
Flour options: An equal amount (1/4 cup) of chickpea flour or oat flour can be used in place of the almond flour. 1 and 1/2 tablespoons of coconut flour can also be used. If you do not need the cookies to be gluten-free or grain-free, 1/4 cup of whole wheat, spelt, or all-purpose flour can be used.
Coconut sugar options: An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.
Nutrition
Serving: 1cookie | Calories: 122kcal | Carbohydrates: 11.6g | Protein: 2.9g | Fat: 7.9g | Saturated Fat: 1.7g | Sodium: 63.8mg | Fiber: 1.7g | Sugar: 10.4g