Gluten-Free Vegan Chocolate Chunk Cookies
Gluten Free Vegan Chocolate Chunk Cookies made with almond flour, almond butter, brown sugar and coconut oil.
Servings 18
Ingredients
- 1 ½ cups blanched almond flour 150 grams
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup packed dark brown sugar 50 grams
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ cup almond butter without salt or sugar
- 2 tablespoons coconut oil 30 grams
- 1 flax egg 1 T. flax mixed with 3 T. water
- ¾ cup dark chocolate chunks or chips feel free to use more or less
Instructions
- 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 ½ 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.
Notes
For larger cookies, make 9 or 10 dough balls instead of 18 and flatten them slightly before baking.
