Gluten-free. Dairy-free. Vegan. Simple. Delicious. This is such a basic chocolate chip cookie recipe that it’s just too easy not to try at least once. I made a batch of these wheat free babies and they were devoured extremely quickly by my pals. I made my cookies small and placed them inside a mason jar to give as a gift, and I have to say I think it looks pretty adorable. For a healthy cookie packed with dark chocolate chunks and sweetness, try this recipe.
Ingredients:
-1 1/2 cups almond flour
-1/4 cup coconut Oil
-1/4 cup agave nectar
-1/4 cup melted coconut oil
-1/4 tsp Baking Soda
-½ tsp vanilla extract
-Pinch of Sea Salt
-1/4 cup vegan or dark chocolate chips (or a bit more if you desire)
Directions:
1) Preheat the oven to 350 degrees.
2) Pour your almond flour into a mixing bowl and make sure there are no clumps. Add in the baking soda and sea salt and combine all together.
3) In a second bowl, combine the agave nectar and melted coconut oil. Add in the vanilla extract and mix all together.
4) Pour the wet ingredients into the dry ingredients. Combine all together until a batter forms. Fold in the chocolate chips until they are nicely mixed.
5) Line a baking tray with parchment paper. Form dough into miniature balls and press them down gently with the back of a spoon. Bake for 12 minutes – they will turn golden brown.
6) Allow to cool for over 15 minutes before eating – these babies are fragile and need to harden first!
This recipe makes 24 perfectly awesome little chocolate chip cookies.
Wake & Bake Girl 