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Classic Chocolate Chip Cookies (Vegan + Gluten Free)

Yields1 ServingPrep Time35 minsCook Time17 minsTotal Time52 mins

Gluten Free Vegan Chocolate Chip Cookies

 2 cups Almond Flour (blanched, not almond meal)
 2 tbsp Flaxmeal
 1 tsp Cinnamon
 ¼ tsp Sea Salt (fine grain)
 ¼ cup Avocado Oil or Melted Coconut Oil (or liquid Coconut Oil)
 ¼ cup Creamy Almond Butter (Cashew Butter, Pecan Butter or Peanut Butter works too!)
 ¼ cup Pure Maple Syrup
 1 tsp Pure Vanilla Extract
 ½ cup Dairy Free Chocolate Chips
1

Pre-heat oven to 350 degrees. Place parchment paper on a cookie sheet and spray with non - stick agent (I use coconut oil spray).

2

MIx dry ingredients - almond flour, flaxmeal, cinnamon, sea salt - in a large mixing bowl.

3

In a separate bowl, mix wet ingredients together - oil, nut butter, maple syrup, vanilla - until well combined.

4

Pour wet ingredients into the dry. Mix until a thick cookie dough forms. I love using a spatula to help mix!

*taste the dough because that's the best part*

5

Fold in DF chocolate chips, or whatever mix-ins you desire.

6

Using an ice cream scooper, scoop cooke dough into your hand and roll to create an even ball. Place on the cooke sheet and press down slightly with your fingers. Repeat this for 10-12 cookies.

7

Place the cookie sheet with raw cookies in the fridge for 15-20 minutes. This helps the dough set. This is optional, it helps the cookies keep their shape.

8

Remove from fridge and bake for 17- 20 minutes. A little less if you want them to be slightly undercooked and a little more if you want them a little crunchy. I love these soft and doughy!

Enjoy!

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