The Best Vegan Chocolate Chip Cookies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

Ingredients

2 cups almond flour
1 tablespoon ground flax
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil (melted)
1/4 cup maple syrup
1 teaspoon vanilla extract
Extras
1/2 cup chocolate chips
1/2 cup walnut pieces
1/4 cup cocoa nibs
maple syrup
large crystal salt

Makes 20 cookies - I suggest you double this recipe because these cookies are so yummy!

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Instructions

1. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut.
2. In a large bowl stir together almond flour, ground flax, salt, and baking soda. Make a well in the center of the dry ingredients. Add into the well melted coconut oil, maple syrup and vanilla. Stir to combine. Fold in extras: chocolate chips, walnuts and cocoa nibs. Make sure they are evenly mixed within dough.
3. Using a small ice cream scoop, scoop the dough into balls and place onto the cookie sheet spaced 1 inch (2,5 cm) apart. Continue until you have 20 cookies. Tuck in the sides and make the cookies perfectly round. These cookies do not spread so you can get more than usual onto each sheet.
4. Brush each cookie with a little maple syrup and finish with a large pinch of crystal salt. (The maple syrup helps the salt stick and when the cookies bake, they become crunchy and shiny.)
5. Bake 14 minutes. They will be firm on the outside and soft on the inside.

Photos by Milkshake Creative

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