Craving a decadent chocolate treat that's both delicious and nutritious? Look no further! These vegan almond flour chocolate cookies are about to revolutionize your dessert game. Imagine biting into a rich, chocolatey cookie that's not only plant-based but also packed with wholesome ingredients that will satisfy your sweet tooth without any compromise on flavor or texture. Whether you're a committed vegan, health-conscious foodie, or simply someone who loves a good cookie, this recipe is your ticket to chocolate paradise!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the almond flour, cocoa powder, baking soda, and salt. Whisk thoroughly to ensure all dry ingredients are evenly distributed and free of lumps.
- In a separate small bowl, mix the melted coconut oil and maple syrup until well combined. The mixture should be smooth and uniform in texture.
- Pour the wet ingredients into the dry ingredient mixture. Stir gently with a spatula or wooden spoon until a cohesive dough forms.
- Fold in the dairy-free chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow for slight spreading.
- Gently flatten each cookie with the back of a spoon or your fingertips to create a uniform thickness, approximately 1/2 inch high.
- Bake in the preheated oven for 12-15 minutes, or until the edges are slightly firm and the tops look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to help them firm up.
- Transfer the cookies to a wire rack to cool completely. They will continue to firm up as they cool.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature ingredients to ensure better mixing and a more consistent dough texture.
- For extra richness, use high-quality cocoa powder and dairy-free chocolate chips.
- Don't overmix the dough - gently combine ingredients to keep the cookies tender.
- If the dough seems too wet, refrigerate for 10-15 minutes before scooping.
- Use a cookie scoop for uniform size and even baking.
- Allow cookies to cool completely to achieve the perfect chewy-crisp texture.
- For added nutrition, consider sprinkling some chopped nuts on top before baking.
- Store in an airtight container to maintain freshness and prevent them from drying out.
- These cookies freeze beautifully - make a double batch and save some for later!
- Experiment with different dairy-free chocolate chips for unique flavor variations.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 8g
Protein: 3g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 0mg
