The Easiest Salty Chocolate Chip Cookies (V+GF)



  • Vegan

  • Gluten Free

  • Egg Free

  • Dairy Free

  • Soy Free

  • Easy

  • Quick


Who else loves chocolate chip cookies as much as I do? All I know is that at any moment while sitting on the couch after dinner, watching my favorite show (currently very interested in Too Hot To Handle, no judgement please), I could crave chocolate chip cookies. So I like to have a quick, fool proof recipe in my back pocket for when the craving hits. This recipe is the one for you!


It's not only made with wholesome ingredients, but I usually have all of these in my pantry! It's gluten free using almond flour and also dairy and egg free, not using any eggs! It takes less than 20 minutes to whip up (12 of those minutes involves you patiently waiting in front of the oven for the timer to go off).


I am a big advocate of using what you have on hand. Substitute the coconut oil for olive or avocado oil. If you're not vegan, sub it for butter! If you;'re not a chocolate chip fan (I know there's not many people but some), try adding raisins, walnuts, pecans or your dried cranberries! Without further waiting, let's get to the delicious recipe!



The Easiest Salty Chocolate Chip Cookies



Makes: 18 cookies

Baking time: 12 minutes

Total time: 20 minutes


Dry Ingredients:

  • 2 cups almond flour

  • 1/4 cup cornstarch

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla

  • 3/4 teaspoon salt


Wet Ingredients:

  • 1/3 cup maple syrup, or any liquid sweetener such as honey or agave

  • 2 tablespoons coconut oil

  • 1/4 cup nut milk, any milk will work


Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Mix the dry ingredients into a bowl. Stir to remove any clumps.

  3. Mix the wet ingredients into another, smaller bowl. Stir to combine.

  4. Slowly add the wet ingredients into the dry ingredients and stir to combine to form a batter.

  5. Mix in 1/2 cup chocolate chips.

  6. Now line a baking sheet with parchment paper and scoop out the cookies with an ice cream scooper on the baking sheet. Press down slightly, sprinkle some flakey salt on top (just optional, but delicious).

  7. Bake for 10-12 minutes!

  8. Let them cool 10 minutes before digging in!


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