Do you have a bag of almond flour in your pantry? Combine them with a few more fridge and pantry staples to create these irresistible, gluten free AND vegan Almond Flour Chocolate Chip Cookies! These perfect almond flour cookies are silver dollar-sized and impossible to stop at just one. A cinch to make and they just get better and softer as they sit. Freeze any leftovers for later!
PRINTABLE RECIPE HERE 👉🏼 [ Ссылка ]
INGREDIENTS:
1-1/2 cups finely ground almond flour
1/3 cup coconut sugar
1/2 cup tapioca flour
1/2 cup semi-sweet mini chocolate chips
1/2 teaspoon baking soda
1/4 teaspoon salt
3 Tablespoons milk, any kind (I use unsweetened almond milk)
3 Tablespoons vegetable oil
2 teaspoons vanilla
DIRECTIONS:
1. Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper and set aside.
2. Add almond flour, coconut sugar, tapioca flour, chocolate chips, baking soda, and salt to a medium-sized bowl then whisk with a fork to combine. Add milk, oil, and vanilla then stir until ingredients are well mixed.
3. Scoop dough by the Tablespoon onto prepared sheet pan then barely wet your fingers and press down gently on each dough mound to flatten slightly. Bake for 8-9 minutes or until cookies are light golden brown on top. Let cool for 5 minutes before transferring cookies to a cooling rack to cool completely. Store in an airtight container on the counter for 4-5 days.
NOTES:
- When measuring the almond flour and tapioca flour, scoop the flour out of the bag/container then shake to level the cups, versus packing or pressing the flour into the cups.
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