Almond Chocolate Chip Cookies
These one-bowl almond flour chocolate chip cookies are vegan, gluten-free, and are made without refined sugar (nut free option given).
Servings: 10
Equipment
- Measuring cups and spoons
- Parchment paper
- Baking tray
- Mixing bowl
- Wooden spoon
Ingredients
- 2 cups almond flour
- ⅓ cup gluten-free oat flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup olive or avocado oil
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup chocolate chips or chunks
Instructions
- Start by heating the oven to 350° F (175°C) and lining a baking tray with parchment.
- Next, combine the flours, salt, baking soda, and baking powder together in a bowl. Mix well.2 cups almond flour, ½ teaspoon sea salt, ⅓ cup gluten-free oat flour, ½ teaspoon baking powder, ½ teaspoon baking soda
- Add the oil, maple syrup, and extracts. Again mix well to combine. Because there is no gluten, you don't have to worry about overmixing.⅓ cup olive or avocado oil, ⅓ cup maple syrup, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- Lastly, stir in the chocolate. Divide the dough into 10 balls (about 1 ½ tablespoons each). Flatten them slightly and bake for about 10-13 minutes.½ cup chocolate chips or chunks
- Once cooked, let the cookies cool on the baking tray for a few minutes then move them to a cooling rack.
Notes
Store cookies in an airtight container on the counter for up to 5 days.
Nutrition
Serving: 1cookie | Calories: 214kcal