These wheat-free chocolate chip cookies are also vegan. They also happen to be super easy to make and they're delicious!
- Serves: 2 dozen
- Active Time: 5 mins
- Total Time: 20 mins
- Comments: 15
- Views: 18147
- Success 100%
Preheat the oven to 350° F (or 176° C). Line 2 large baking sheets with parchment and set aside.
Next, gather all of your ingredients. Roughly chop the chocolate and set aside.
*Note: For the best results, it is best to weigh the almond flour. If using cups, use about 3 cups plus approximately one tablespoon.
In a large bowl, mix together the almond flour, baking soda and fleur de sel. If you do not have fleur de sel, substitute some sea salt.
Next, in a small bowl whisk together the grapeseed oil, agave nectar and vanilla extract.
Add the wet ingredients to the dry ingredients. Mix together and then fold in the chocolate.
Form the batter into balls and then place onto the tray and flatten slightly.
Bake the cookies for approximately 8 to 10 minutes, or until the edges turn golden and the tops just start to turn a light golden color.
Once done, remove from the oven and let the cookies cool on the tray. The cookies will firm up as they sit and cool. Serve while slightly warm or at room temperature.
These wheat-free, vegan cookies are very delicious. They also keep for quite a few days without drying out.
This recipe is inspired from Elana's Pantry. I have altered it slightly by halving the amount of sugar and chocolate chips and by slightly increasing the amount of almond flour. The reason I increased the almond flour was that I found (after making these about 8 times) that the cookies always came out too flat for me. If you like thinner cookies then perhaps you may want to only use 2 1/2 cups of almond flour - like the original recipe).
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