Gluten-Free Vegan Chocolate Chunk Cookies
Gluten Free Vegan Chocolate Chunk Cookies made with almond flour, almond butter, brown sugar and coconut oil.
blanched almond flour
packed dark brown sugar
vanilla extract or vanilla bean paste
without salt or sugar
1 T. flax mixed with 3 T. water
dark chocolate chunks or chips
feel free to use more or less
Preheat oven to 375°F. Line a large baking sheet with parchment paper.
Mix together the almond flour, baking soda and salt and set aside.
In a second bowl, using an electric mixer, beat the sugar, vanilla, almond butter and coconut oil for 1 minute, scraping the side of the bowl often. Beat in the flax egg.
Add the almond flour mixture and stir by hand until blended.
If the dough looks too wet, sprinkle in some more almond flour. The dough should be the consistency of thick mashed potatoes. Stir in chocolate chunks.
Using a tablespoon, scoop up 18 heaps of dough and arrange on the parchment lined baking sheet spacing about 2 1/2 inches apart. Bake one sheet at a time for about 10-12 minutes.
Let cool on the baking sheet for about 3 minutes, then transfer to a wire rack and let cool completely.
For larger cookies, make 9 or 10 dough balls instead of 18 and flatten them slightly before baking.