Vegan Gluten-Free Chocolate Chip Cookies
Ingredients
- 1/4 cup coconut oil or butter, melted
- 1/3 cup unsalted nut or seed butter peanut, almond, sunflower seed*, or sesame butter (tahini)
- 1/2 cup coconut sugar or unrefined brown sugar or monk fruit sugar substitute
- 1 flax egg (1 TBS flax meal to 3 TBS water)
- 1 teaspoon vanilla
- 1/2 cup coconut flour spooned into the measuring cup (don't dip & sweep)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt more for sprinkling (optional)
- 1/2 cup dark chocolate chips or chunks
Preparation
Preheat oven to 350. Line a pan with parchment paper or tinfoil or a baking mat
Make the flax egg first so it has time to congeal
Combine all ingredients in a bowl except the chocolate chips. Once combined, fold in the chocolate chips
Form 16 small cookies (1 tablespoon dough) or 8-10 large cookies (2 tablespoons dough) and place them on the baking sheet.
Flatten each dough ball and add a couple extra chocolate chips and optionally a touch of coarse sea salt
Bake the cookies until the centers are just set - about 10 minutes for the small size or 12 minutes for the bigger sized cookies.
Let the cookies cool on a baking sheet for 10 minutes, then move to a wire rack to let them cool completely.
Once fully cooled, store the cookies in an airtight container at room temperature for 3-4 days.
