A New Discovery
When I first stumbled upon the recipe for Vegan Almond Flour Chocolate Chip Cookies, I was amazed by how simple it seemed. The idea of baking something so delicious, yet entirely vegan and gluten-free, was a game-changer. As I mixed the almond flour, shredded coconut, and dark chocolate chips together, I couldn’t help but think about how these cookies would turn out. The Vegan Almond Flour Chocolate Chip Cookies recipe was transforming into something special right before my eyes.
Creating the Perfect Dough
As the dough came together, I added the aquafaba and melted coconut oil, noticing how the mixture became firm and slightly sticky. The Vegan Almond Flour Chocolate Chip Cookies dough was ready for a chill in the fridge. While waiting for it to firm up, I imagined the crispy edges and chewy center that would soon come from these cookies. The anticipation grew as I preheated the oven, lined my baking sheet with parchment paper, and shaped the dough into small discs.
Baking Bliss
Baking the Vegan Almond Flour Chocolate Chip Cookies was a treat in itself. The scent of warm coconut and rich chocolate filled my kitchen, making it hard to resist sneaking a bite before they were fully cooled. As the cookies baked to a golden brown perfection, I felt a sense of accomplishment. These cookies were not just gluten-free; they were a delightful indulgence, showcasing that healthy baking can be both easy and incredibly satisfying.
Enjoying the Final Product
Once cooled, I paired the Vegan Almond Flour Chocolate Chip Cookies with a glass of almond milk, savoring each bite. These cookies were crispy on the outside, yet wonderfully chewy inside—a true testament to how almond flour can work its magic. Whether you’re a seasoned baker or just starting out, this recipe is a fantastic way to enjoy a treat that’s both wholesome and utterly delicious.
Table of Contents
Chef’s Notes- Vegan Almond Flour Chocolate Chip Cookies
- Whipping Aquafaba: Make sure to whisk the aquafaba until it forms soft peaks. This step is crucial for achieving the right texture in your cookies. It should take about 3-5 minutes with a handheld mixer. Over-whipping can lead to a dry dough, so keep an eye on it.
- Chilling the Dough: Chilling the dough for at least 30 minutes helps the cookies hold their shape and prevents them from spreading too much during baking. If the dough is too sticky after chilling, you can lightly flour your hands to shape the cookies.
- Checking Doneness: The cookies are done when the edges turn golden brown. The centers may look slightly undercooked but will firm up as they cool. Avoid over-baking, as this can lead to a dry texture.
- Substitutions: For a nut-free option, you can substitute almond flour with oat flour or sunflower seed flour. If you prefer, you can replace vegan dark chocolate with carob chips or dairy-free white chocolate chips.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to a month. To thaw, leave them out at room temperature for about 30 minutes.
Vegan Almond Flour Chocolate Chip Cookies
Dive into the world of deliciousness with these Vegan Almond Flour Chocolate Chip Cookies! Crispy on the outside, chewy on the inside, and bursting with rich chocolate flavor, these cookies are a gluten-free dream come true. Perfect for any occasion, they’re easy to make and even easier to devour. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe will have you feeling like a pro!
12
cookies20
minutes15
minutes147
kcal30
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minutesKeep the screen of your device on
Ingredients
Dry Ingredients
1 1/4 cups almond flour (finely ground from raw almonds)
1/2 cup unsweetened shredded coconut
1/4 cup chopped vegan dark chocolate (or chips)
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup organic brown sugar (or muscovado sugar)
Wet Ingredients
1/4 cup aquafaba (liquid from canned chickpeas)
3 tbsp melted coconut oil
1/2 tsp vanilla extract
- Alternative Ingredients:
Almond flour substitute: Oat flour or sunflower seed flour for nut-free
Vegan dark chocolate substitute: Carob chips or dairy-free white chocolate chips
Brown sugar substitute: Coconut sugar or maple syrup adjust liquid content
Aquafaba substitute: Flax egg 1 tablespoon flaxseed meal + 2.5 tablespoons water
Directions
- Mix Dry Ingredients – In a large mixing bowl, combine the almond flour, shredded coconut, chopped dark chocolate, baking powder, sea salt, and brown sugar. Stir well to ensure even distribution. In a separate bowl, whisk the aquafaba using a handheld mixer until it becomes light and fluffy with soft peaks forming. This should take about 3-5 minutes.
- Combine Wet Ingredients – Add the melted coconut oil and vanilla extract to the whipped aquafaba. Mix until fully incorporated. Pour the wet mixture into the dry ingredients and stir until just combined. The dough should be firm and slightly sticky.
- Chill Dough – Cover the bowl loosely and refrigerate for at least 30 minutes to allow the dough to firm up. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop out 1 1/2-tablespoon portions of dough and form them into small discs. Place them on the prepared baking sheet with about an inch of space between each cookie.
- Bake Cookies – Bake for 12-15 minutes or until the edges are golden brown. Keep an eye on them to prevent burning.
- Cool and Serve – Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Equipment
- mixing bowls
- handheld mixer
- baking sheet
- silicone spatula set
Nutrition Facts
- Calories: 147kcal
- Fat: 11.3g
- Saturated Fat: 5.2g
- Cholesterol: 0mg
- Sodium: 44mg
- Potassium: 0mg
- Carbohydrates: 10.5g
- Fiber: 1.8g
- Sugar: 7.9g
- Protein: 2.7g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
FAQs- Vegan Almond Flour Chocolate Chip Cookies
Can I use a different type of sweetener instead of brown sugar?
Yes, you can substitute brown sugar with coconut sugar or maple syrup. If using maple syrup, you may need to adjust the liquid content in the recipe. For coconut sugar, use the same amount as brown sugar.
What can I use instead of aquafaba if I don’t have any?
You can use a flax egg as a substitute for aquafaba. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes to form a gel-like consistency.
How can I make these cookies more chocolatey?
To increase the chocolate flavor, you can add extra chopped vegan dark chocolate or chocolate chips to the dough. You can also drizzle melted chocolate over the cooled cookies for an extra touch.
Can I make these cookies nut-free?
Yes, you can substitute almond flour with oat flour or sunflower seed flour to make the cookies nut-free. Be aware that the texture might vary slightly from the original recipe.
What should I do if my cookies spread too much during baking?
If your cookies spread excessively, it may be due to too much moisture or not enough flour. Ensure you chill the dough properly and avoid over-mixing. Also, check your measurements to make sure they’re accurate.
