Vegan Chocolate Chip Cookies
Whip up a batch or two of these cookies to satisfy your sweet tooth throughout the week. I personally enjoy them from the fridge or the freezer.
2 tsp vanilla extract
1 chia egg (½ Tbsp chia protein and 3 Tbsp water)
⅓ cup coconut sugar
¼ cup liquid coconut oil
scant ¼ cup maple syrup
½ tsp ground cinnamon
1 ½ cups super-fine almond flour
3/4 cup tapioca flour
½ tsp baking soda
¼ tsp kosher salt
½ cup chocolate chips (dairy free if you are strictly vegan; I used Trader Joe's unsweetened dark chocolate chips)
Preheat oven to 350 deg F and prepare a parchment paper-lined baking sheet.
Combine wet ingredients.
Add dry ingredients (except for choc chips) and stir until just blended.
Fold in choc chips then chill in the fridge for 15-30 minutes.
Form into preferred cookie size (they will spread a little) and bake for 6-8 minutes (depending on size). They will firm up a bit on the pan once you remove it from oven.
Inspired by The Defined Dish