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.



Wet Ingredients

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


Dry Ingredients

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)


Directions

  1. Preheat oven to 350 deg F and prepare a parchment paper-lined baking sheet.

  2. Combine wet ingredients.

  3. Add dry ingredients (except for choc chips) and stir until just blended.

  4. Fold in choc chips then chill in the fridge for 15-30 minutes.

  5. 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



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