If you've ever wanted a great cookie without using dairy, eggs, or wheat, this is it. These are chewy, delicious, and really easy to make.
Prep Time20minutes
Cook Time15minutes
Total Time35minutes
Ingredients
1/2cupcoconut oilroom temerature
1/2cupgranular sugar
1/2cupbrown sugarpacked
2tablespoonscoconut cream*see note
3/4teaspoonbaking soda
3/4teaspoonsalt
1teaspoonvanilla extract
1teaspoonarrowroot powder or cornstarch
2cupsblanched almond flour
1cup175g semi-sweet chocolate chips or chopped chocolate (be sure your brand is gf and vegan if necessary)
Instructions
Preheat oven to 350 degrees F (180 C). Cream together the coconut oil and sugars in bowl of stand mixer or large bowl. Scrape sides of bowl and add the coconut cream; beat until fluffy. Add vanilla, soda, salt, and starch. Add flour one cup at a time and beat after each addition. Stir in chocolate until combined.
Line a cookie sheet with parchment and roll dough into balls, about 1 inch in diameter, and place about an inch apart on baking sheet. Press the cookie dough balls down slightly and place tray in oven. Bake for 10 - 12 minutes until the edges are golden.
Remove and cool for at least 5 minutes and enjoy.
Recipe Notes
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.