Vegan Chocolate Chip Almond Flour Cookies
These yummy vegan chocolate chip almond flour cookies are soft and chewy with melting little pools of chocolate. They're naturally sweetened with date syrup and the dough comes together in five minutes in a single bowl.
Servings: 12 cookies
Calories: 174kcal
Equipment
Ingredients
- 1½ cups blanched almond flour (finely ground)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup date syrup (see top tips above if you want to use dates instead)
- 1 teaspoon pure vanilla extract
- 2 tablespoons avocado oil or any neutral oil
- ½ cup vegan semisweet chocolate chips (you can also use dark chocolate chips for less-sweet cookies)
Instructions
- Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Place the dry ingredients in the bowl -- almond flour, baking soda and salt. Whisk and add the wet ingredients -- date syrup, pure vanilla extract and oil.
- Use a spatula to mix the ingredients until a dough forms. Stir in the chocolate chips and mix until they are evenly dispersed through the dough.
- Divide the dough into 12 pieces. Roll each into a ball and place the cookies an inch apart on an oiled baking sheet or a baking sheet lined with parchment paper. Press down on each cookie with your fingers to flatten it slightly.
- Bake the cookies in a preheated 350-degree Fahrenheit/180-degree Celsius oven for 10-12 minutes. Let the cookies stand on a wire rack for 15 minutes, then, carefully, using a thin spatula, transfer the cookies directly to the rack and continue to cool.
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 94mg | Potassium: 93mg | Fiber: 2g | Sugar: 13g | Calcium: 45mg | Iron: 1mg