Description
Our easy vegan chocolate chip cookie! Crispy outside, soft & chewy inside, no mixer required, and just 25 minutes to cookie bliss!
Ingredients
- 2 cups almond flour (spooned & levelled)
- 1/2 tsp baking soda
- 1/3 cup cane sugar
- 1/8 tsp sea salt
- 3 tbsp vegan butter, melted
- 2 tsp baking powder
- 2 tbsp soy milk or other non-dairy milk
- 1 tsp vanilla extract
- 1/4 – 1/2 cup dairy-free chocolate chips (I like mini chips in these, 60-120 g)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Then start by taking your milk out of the fridge and melting your vegan butter. You can melt the butter in a small bowl in the microwave for about 20 seconds (give it a swirl if there are any pieces that haven’t melted… this helps to make sure you don’t overheat the butter. Use the heat of the melted portion to melt the remaining). Alternatively, you can melt it in a small pot on the stovetop. Once melted, set aside to cool slightly.
- In a large bowl, combine almond flour (make sure to lightly spoon it into your measuring cup and don’t pack it down… no need to use too much!), baking soda, cane sugar, and sea salt. Stir to combine.
- To your melted butter; whisk in 2 tsp baking powder, non-dairy milk, and vanilla. The mixture will foam up as you whisk it.
- Once it’s nice and foamy, fold it into the dry ingredients until just combined. The dough will be quite crumbly. Fold in the chocolate chips.
- Using a small cookie scoop, scoop the dough, and turn out onto your prepared baking sheet. Because the almond flour has much more protein than wheat flour, these cookies don’t spread as they bake. For flatter cookies press the dough down slightly with your fingers and tidy the edges. (If you don’t have a cookie scoop, use a small spoon and form the cookies with your hands). *We have kept these cookies in the ice cream scoop shape and baked them for the same amount of time and it also works!
- Bake for 8-12 minutes until lightly browned around the edges. We find 10 minutes on the upper middle rack is perfect! They will still be quite soft when you take them out but they will firm up when cooled. Allow to cool completely on the baking tray, then remove, and devour accordingly!
Notes
Approximate cost: CAD $5.30 for 16-18 small cookies.
This chocolate chip cookie recipe is perfect for making Jumbo Heart Cookies! The cookie dough doesn’t spread at all because the almond flour is so high in protein. I like to shape this batter into two separate heart cookies (you can make one massive one if you prefer). Shape the cookie dough into the heart shape with your hands and pat down until it’s flat. Bake at 375 degrees F for roughly 15-18 minutes. Enjoy!
Using slightly less than ½ cup mini chocolate chips can make the crumbly cookies easier to form… but I always load them up! Don’t be afraid to pack the batter with your hands to form the cookies on your cookie sheet.
On the upper middle rack we keep these cookies in for 10 minutes. If we bake them on the lower middle rack, 12-14 minutes gets them a little more browned and crispy. If you eat them right out of the oven they will be super duper tasty but you may think they are slightly underdone. They do set and harden up when you let them sit.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American