Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies
Vegan Chocolate Chip Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Alternatively you can sweeten with 4-6 tbsp pure maple syrup

  • You can cover the dates with water in a bowl and microwave in 30 second increments until dates are soft, drain before using

  • 1/2

    cup mini chocolate chips (dairy and soy free, like Enjoy Life), chopped dark chocolate, or chopped homemade paleo chocolate

  • 1/4

    tsp fine grain sea salt

  • 1/2

    tsp baking soda

  • 1/4

    cup coconut flour

  • 1

    cup blanched almond flour

  • 3

    tbsp coconut oil, melted and cooled to almost room temp

  • 1

    and 1/2 tsp vanilla extract

  • 3/4

    cup unsweetened almond butter

  • 1

    cup dates, soaked in hot water to soften if necessary*, then drained **SEE NOTE

Directions

If you're using dates to sweeten, you'll need a food processor or high speed blender. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Process the dates and almond butter first to form a paste, then process in the remaining ingredients, except for the chocolate. The mixture will feel greasy due to the almond butter and coconut oil, but don't worry! Stir in chocolate, and then add more on top right before baking since the chocolate sometimes has trouble "sticking" to this dough. Shape into 12-16 cookies on the prepared baking sheet, flattening since they won't spread much, add a few more chocolate chips on top if desired. Bake in the preheated oven 8-10 minutes or until just set, they can be a bit underbaked without an issue, don't overbake. Cool on wire racks and enjoy!

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