Vegan and Gluten-Free Chocolate Chip Cookies recipe

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Ingredients

2 ½ cups blanched almond flour
2 tablespoons blanched almond flour
5 ounces vegan chocolate chips
½ teaspoon Celtic sea salt
½ teaspoon baking soda
9 tablespoons grapeseed oil
⅓ cup agave nectar
2 teaspoons agave nectar
1 tablespoon vanilla extract

Nutrition Info

202.3 calories
carbohydrate: 12.1 g
cholesterol: : -
fat: 17 g
fiber: 3 g
protein: 3.9 g
saturatedFat: 2.9 g
servingSize: -
sodium: 75.5 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  2. Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.

  3. Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.

  4. Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Recipe Yield

20 cookies

Recipe Note

I developed a dairy-free, gluten-free chocolate chip cookie recipe. This updated classic is one of my favorites.

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