Vegan & Gluten-Free Chocolate Chip Cookies

Ingredients

• 1/2 cup coconut sugar
• 1/4 cup vegan butter (melted, see notes)
• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1 cup oat flour (use certified gluten-free if needed)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup vegan chocolate chips

Instructions

1. 1

   Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. 2

   Make the flax egg: In a small bowl, combine the ground flaxseed and water. Stir and let it sit for about 5 minutes until it thickens.

3. 3

   Mix the ingredients: In a large bowl, whisk together the coconut sugar, softened vegan butter, flax egg, and vanilla extract until combined. Fold in the almond flour, oat flour, baking powder, baking soda, salt, and chocolate chips. Mix until a dough forms.

4. 4

   Scoop the cookies: Use a cookie scoop to scoop tablespoon-sized amounts of the dough onto the prepared baking sheet. Press down with your hands to slightly flatten the cookies.

5. 5

   Bake: Bake for 10 minutes, then carefully remove the tray and give it a tap on the counter to help the cookies flatten slightly and get those perfect chewy edges. Return to the oven and bake for an additional 2–5 minutes (13 minutes is usually my sweet spot).

6. 6

   Let cool: Let the cookies cool on the baking sheet for 5-10 minutes to set properly. This is a crucial step. Since the cookies are made with almond flour, they need to set properly. Finally, move the cookies to a wire rack to cool completely. If desired, sprinkle with flaky sea salt. Enjoy!