Vegan Chocolate Chip Cookies

Valerie Lee

These Vegan Chocolate Chip Cookies are soft, fluffy and incredibly easy to make. Without any dairy and eggs, I promise that they deliver all the classic cookie flavor. Happy baking!

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Dessert

Cuisine American

Servings cookies

Calories 411 kcal

Equipment

Oven

Ingredients

2 cups almond flour 192 g
1/4 teaspoon baking soda 1 g
1/2 teaspoon salt 3 g
1/4 cup + 1 tablespoon maple syrup 90 g
1/4 cup coconut oil 60 g
1 teaspoon pure vanilla extract 5 g
1/3 cup dark chocolate chips 85 g

Instructions

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a big bowl, mix together almond flour, baking soda, salt, maple syrup, coconut oil and vanilla extract.
Gently fold in the chocolate chips and let the dough sit for 5 minutes.
Scoop dough into balls and place on the baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden. Let the cool and enjoy!

Notes

Storage:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days to keep them fresh.

Freezing: Freeze the baked cookies in an airtight container or zip-lock bag for up to 3 months. Thaw at room temperature when ready to enjoy.

Nutrition

Serving: 3 cookiesCalories: 411kcalCarbohydrates: 16gProtein: 10gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 300mgPotassium: 77mgFiber: 5gSugar: 6gVitamin A: 1IUVitamin C: 0.1mgCalcium: 131mgIron: 2mg

Keywords chocolate chip cookies, no butter, no dairy, no eggs, no white flour, vegan