Description
These Almond Flour Cookies offer a healthier twist on a classic treat by using almond flour and flax eggs, making them vegan and naturally gluten-free. Soft and chewy with rich vegan chocolate chips, these cookies are perfect for those seeking a delicious, plant-based dessert with wholesome ingredients.
Ingredients
Scale
Flax Eggs
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
Wet Ingredients
- 1/2 cup vegan butter, softened (or coconut oil)
- 3/4 cup brown sugar, lightly packed
- 2 teaspoons pure vanilla extract
- 2 tablespoons non-dairy milk
Dry Ingredients
- 3 cups fine almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/4 cups chopped vegan chocolate or chocolate chips
- Coarse salt (optional, for sprinkling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prepare for baking.
- Make the Flax Egg: In a small bowl, mix the ground flaxseeds with 5 tablespoons of water. Stir well and set aside for about 5 minutes to thicken and create a flax egg substitute.
- Cream the Butter and Sugar: In a large bowl using a stand mixer or hand mixer, cream together the softened vegan butter and brown sugar until the mixture is light and fluffy.
- Combine Wet Ingredients: Add the non-dairy milk, vanilla extract, and the thickened flax eggs to the creamed butter and sugar mixture. Mix everything together until well combined.
- Add Dry Ingredients: Incorporate the almond flour, baking soda, and salt into the wet ingredients. Mix just until combined to avoid overworking the dough.
- Fold in the Chocolate: Gently fold in the chopped vegan chocolate or chocolate chips. The dough will be wetter than typical cookie dough, so avoid rolling it with your hands.
- Form the Cookies: Using a spoon, scoop tablespoon-sized portions of dough onto the prepared baking sheet. For extra chocolaty tops, add a few chopped chocolate pieces on top of each cookie ball.
- Bake the Cookies: Bake in the preheated oven for 10-13 minutes or until the edges turn golden. The centers should remain soft for a chewy texture.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Optionally, sprinkle coarse salt on top for enhanced flavor. Serve and enjoy!
Notes
- The dough is wetter than traditional cookie dough, so use a spoon to scoop instead of rolling with your hands.
- Flax eggs are a great vegan substitute for regular eggs and help bind the dough.
- You can substitute vegan butter with coconut oil for a different flavor profile.
- Sprinkling coarse salt on top enhances the chocolate flavor with a salty-sweet contrast.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
