Ingredients:

  • 1 1/2 Cups Almond Flour
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Agave (or Maple Syrup)
  • 1/4 Tsp Baking Soda
  • Dash Sea Salt
  • 1/4 Cup Vegan Mini Chocolate Chips (I used Enjoy Life brand)

Directions:

  1. Pre-heat oven to 350F.
  2. Place all ingredients (except Chocolate Chips) in your food processor and blend until smooth.
  3. Remove dough from food processor onto large sheet of saran wrap (enough to
  4. completely wrap the dough). Add chocolate chips distributing them evenly over the dough pressing them in. The dough may appear crumbly until you do this. Do not stress – place the dough in the saran wrap, completely wrap it and place it in the refrigerator. When you remove the dough it will be smooth and easy to work with.
  5. Place dough in the refrigerator for 10 minutes to chill (this is just to make it easy to work with).
  6. Spread dough out evenly using a rolling pin with dough covered in saran wrap (or you can just use your hands).
  7. Cut out your cookies using a cookie cutter. I used a 1.5 inch cookie cutter.
  8. Place on a parchment covered baking sheet.
  9. Bake for 7-10 minutes (until golden brown).
  10. These cookies can be very fragile. When you remove your cookies from the oven let them sit on the baking sheet for 5-7 minutes before placing them on the cooling rack. This will ensure that they stay set in form.
  11. Gentily place cookies on a cooling rack and let cool.

You can ice these cookies or serve them plain. Both are equally delicious.

Vegan Choco Chip Cookies

Vegan Choco Chip Cookies