Grain-Free Vegan Chocolate Chip Cookies
Ingredients
- 1/2 cup vegan butter or coconut oil, softened
- 1/3 cup granulated sweetener
- 1/3 cup coconut sugar
- 1 flax egg (1 heaping tablespoon ground flax seed + 3 tablespoons warm water, mix and set aside for 10 minutes)
- 1 tablespoon Madagascar vanilla
- 2 1/4 cups almond flour (extra fine)
- 1 tablespoon arrowroot powder or cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt (coarse flaky)
- 3/4 cup toasted chopped pecans
- 3/4 cup keto vegan chocolate chips
Preparation
Prepare the flax egg by mixing 1 heaping tablespoon ground flax seed with 3 tablespoons warm water and let it sit for 10 minutes until gel-like.
Preheat oven to 350 degrees Fahrenheit.
Add all wet ingredients to a large bowl and use a mixer to combine.
Add in all remaining ingredients except pecans and chocolate chips and mix just until combined. If the dough feels too wet, add a small amount of almond flour until a doughy texture is achieved.
Fold in the pecans and chocolate chips.
Roll into tablespoon-sized balls and place on a parchment-lined baking sheet. Press down slightly to flatten.
Bake for 8-10 minutes until golden on the bottom.
Serving suggestions
Serve with an ice-cold glass of almond milk or a hot cup of coffee.
