Easy Homemade Gluten-Free Vegan Chocolate Chip Cookies
These irresistibly chewy and golden cookies deliver classic chocolate chip comfort without gluten, dairy, or eggs. Made with almond flour and coconut oil, they're a quick, wholesome treat perfect for satisfying any sweet craving.
Ingredients
Ingredients
- 2 cup almond flour finely ground
- 1/2 cup coconut sugar or brown sugar
- 1/3 cup coconut oil melted and cooled
- 1/4 cup maple syrup pure grade A
- 1 tsp vanilla extract pure
- 1/2 tsp baking soda
- 1/4 tsp sea salt fine
- 2/3 cup vegan chocolate chips dairy-free
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Make-Ahead: Dough balls can be frozen solid on a tray, then transferred to a bag for baking straight from frozen—just add 2 extra minutes to bake time. Substitutions: For a nut-free version, try oat flour (use 1 3/4 cups and add 1 tbsp tapioca starch). If dough is too sticky, add 1 tbsp more almond flour; if too dry, add 1 tsp maple syrup. Serving: Delicious warm with a glass of almond milk or crumbled over vegan ice cream.