Vegan Almond Flour Cookies
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Total Time
22 mins
-
Servings
18
-
Calories
135 kcal
-
Course
Dessert
-
Cuisine
gluten-free
Vegan Almond Flour Cookies
Description
The dough combines almond flour with wet ingredients to achieve a uniform consistency without clumps, relying on almond flour's texture rather than gluten. Apple cider vinegar reacts subtly with baking soda to help leaven the cookies.
Incorporating mini chocolate chips introduces bursts of chocolate within the naturally nutty cookie. Flattening the dough scoops ensures even baking and desired thinness.
Baked at 350ºF, the cookies develop lightly browned edges but remain soft, firming as they cool on the pan. Serving soon after baking offers the best texture, while refrigeration or freezing can maintain firmness for longer storage.
Ingredients
- 2 cups almond flour blanched
- ½ teaspoon baking soda
- ¼ teaspoon salt sea salt
- ¼ cup coconut oil melted
- ¼ cup maple syrup (at room temperature*)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, stir together the almond flour, baking soda, and salt.
- Add in the melted coconut oil, maple syrup, vanilla, and vinegar, and mix again, until the dough looks uniform, with no clumps.
- Fold in the chocolate chips, then use a tablespoon or 1-ounce cookie scoop to scoop the dough onto the prepared pan. You will get roughly 18 small cookies from this batch, so you may need to use 2 pans, or cook 2 separate batches.
- Use your hands to flatten the cookies then bake at 350ºF for 12 minutes, or until the edges look lightly golden.
- Let them cool on the pan for at least 15 minutes before serving; they will firm up as they cool. Serve warm, or at room temperature. Almond flour cookies get softer if you store them at room temperature overnight, so I recommend serving these the day you make them, or keep them in an airtight container in the fridge or freezer for the firmest texture. They are extra-crispy if you serve them straight from the freezer.
Notes
- Use room temperature maple syrup to avoid coconut oil solidifying and to ease mixing.
- Cookies soften if left at room temperature overnight; store them in the fridge or freezer to maintain firmer texture.
- This recipe yields approximately 18 small cookies depending on scoop size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 135kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 67mg | 3% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
