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Vegan “Shortbread” Chocolate Chip Cookies

 2 cups Almond Flour (I use super fine blanched, not almond meal)
 1 tbsp Flaxmeal (get in that fiber)
 ¼ tsp Fine Grain Sea Salt
 1 tsp Cinnamon
 ½ tsp Baking Soda
 ¼ cup Coconut Oil (Melted) or Vegan Butter (Melted)
 ¼ cup Pure Maple Syrup
 1.50 tsp Pure Vanilla Extract
 1 cup Dairy-Free Chocolate Chips

Pre-heat Oven to 350 Degrees. Place parchment paper on a cookie sheet and spray with non-stick spray or coconut oil spray.


In a stand mixer (or hand mixer) - add maple syrup, melted coconut oil, vanilla, and mix well.


Once wet ingredients are well combined, add in almond flour, sea salt, baking soda, flax-meal, cinnamon, and chocolate chips. Mix until cookie dough forms.


With an ice cream scooper (the perfect size), scoop cookie dough balls onto the cookie sheet. Leave some room in between them. With a regular size cup, press down on each ball so the cookie flattens to be about 2 cm high. If you want your cookie to be thicker, that is totally fine!


Pop in the oven for 10 -12 minutes until the outside is golden brown. If you want them to be crunchy, keep in for longer. Adjust time to suit how you love your cookies!

Set to Cool.