VEGAN ALMOND FLOUR CHOCOLATE CHIP COOKIES {PALEO, KETO OPTION}

 I have been off of my cookie-baking game this December. I am usually up to my elbows in cookie dough by this point in the season, but I have been busy cooking up other dishes and crafty projects.

I am getting back on track today! It only took about 20 minutes of time, too, thanks to my new recipe: Easy, Healthy & Vegan Chocolate Chip Cookies!

I know, I know, chocolate chip cookies during the holidays? 

Um, YES, chocolate chip cookies during the holidays!!! It is fun to eat pumpkin-spiced, peppermint candy-topped, frosting-covered cookies, true, but all of those fancy flavors get overwhelming mid-December. I start to crave simpler sweets, like shortbread, plain gingerbread, and yes, chocolate chippers. 



INGREDIENTS

1 cup (112 g) blanched almond flour (not almond meal)

1 and 1/2 tablespoons coconut sugar (see notes for keto)

1 teaspoon baking powder

1/8 teaspoon fine sea salt

2 tablespoons avocado oil (or oil of choice)

1 and 1/2 tablespoons water

1/2 teaspoon vanilla extract

3 tablespoons miniature semisweet chocolate chips (see notes for keto)


INSTRUCTIONS

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

In a medium bowl, whisk the almond flour, coconut sugar, baking powder and salt (breaking up all lumps in the flour).

Add the oil, water, and vanilla; stir until blended. Stir in the chocolate chips.

Drop by tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart.

Bake in the preheated oven for 11 to 13 minutes until golden brown and set at the centers.

Remove from the oven and cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

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