Vegan Chocolate Chip Cookies
Ingredients
- 1 1/2 cups almond flour
- 3/4 cup arrowroot flour
- 6 tablespoons tapioca starch
- 6 tablespoons coconut flour
- 3/4 cup coconut oil melted and cooled
- 1/4 + 1/8 teaspoon cream of tartar
- 1/2 + 1/8 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups coconut sugar
- 2 teaspoons pure vanilla extract
- 2 flax eggs (2 tablespoons flax + 5 tablespoons water, stir + sit for 10-15 mins)
- 1 1/2 cups dairy-free naturally sweetened chocolate chips or chunks like Hu Chocolate Gems or Bar
Preparation
Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
Mix almond flour, arrowroot flour, tapioca flour, coconut flour, baking soda, cream of tartar and salt in a medium sized bowl and set aside.
In a large bowl, cream together coconut oil and coconut sugar with a hand mixer until light and fluffy (1-2 mins).
Mix in vanilla until just incorporated.
Gently fold in flax eggs with a wooden spoon until well incorporated.
Add in dry ingredients to wet until a dough forms (You may want to use your hands).
Add in chocolate chips or chunks.
Roll dough into balls depending on how big or small you like your cookies (I make mine about 3 tablespoons large) or use a cookie scoop and place onto a parchment lined cookie sheet.
Bake 10-14 minutes until edges turn slightly golden.
Top with favorite salt of choice (I love malden!) if you like a sweet and salty combo.
