Description
These Almond Flour Cookies are a high-protein and nutrition-packed version of classic chocolate chip cookies. They’re just as ooey, gooey, and soft, but are naturally gluten-free and easy to make.
Ingredients
Scale
- Flax Eggs:
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- The Rest:
- 1/2 cup vegan butter, softened (or coconut oil)
- 3/4 cup brown sugar, lightly packed
- 2 teaspoons pure vanilla extract
- 2 tablespoons non-dairy milk
- 3 cups fine almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups chopped vegan chocolate or chocolate chips
- Coarse salt (optional, for sprinkling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Make the Flax Egg: In a small bowl, mix the ground flaxseeds with water. Stir well and set aside to thicken, about 5 minutes.
- Cream the Butter and Sugar: In a large bowl of a stand mixer (or using a hand mixer), cream together the softened vegan butter and brown sugar until light and fluffy.
- Combine Wet Ingredients: Add the non-dairy milk, vanilla extract, and the thickened flax eggs to the creamed butter and sugar. Mix until well combined.
- Add Dry Ingredients: Add the almond flour, baking soda, and salt to the wet ingredients. Mix until just combined.
- Fold in the Chocolate: Gently fold in the chopped chocolate or chocolate chips. The dough will be wetter than usual cookie dough, so don’t try to roll it with your hands. Instead, scoop it with a spoon.
- Form the Cookies: Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet. If you want extra chocolatey tops, place a few more chopped chocolate pieces on top of each ball of dough.
- Bake: Bake the cookies for 10-13 minutes, or until they are golden around the edges. The centers will remain soft.
- Cool and Enjoy: Let the cookies cool on the pan for 5 minutes before transferring them to a cooling rack. Sprinkle with coarse salt if desired and enjoy!
Notes
For a richer flavor, consider using coconut oil instead of vegan butter.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg