Firstly, can I just say that all I wanna do sometimes is take pictures of chocolate ...

... chip cookies all day!

for my family it’s pretty hard to beat a classic chocolate chip cookie. I think if I had to guess-timate how many chocolate chip cookies I’ve made to date I’d be pretty challenged to come up with any kind of number. Although, I do know that I’ve probably made more of them than any other one single thing or recipe.

If you've ever wanted a great cookie without using dairy, eggs, or wheat, this is it. These are chewy, delicious, and really easy to make

Almond Flour Chocolate Chip Cookies (Vegan + GF)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

1/2 cup coconut oil room temerature

1/2 cup granular sugar

1/2 cup brown sugar packed

2 tablespoons coconut cream *see note

3/4 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon arrowroot powder or cornstarch

2 cups blanched almond flour

1 cup 175g semi-sweet chocolate chips or chopped chocolate (be sure your brand is gf and vegan if necessary)

Instructions

Preheat oven to 350 degrees F (180 C). Cream together the coconut oil and sugars in bowl of stand mixer or large bowl. Scrape sides of bowl and add the coconut cream; beat until fluffy. Add vanilla, soda, salt, and starch. Add flour one cup at a time and beat after each addition. Stir in chocolate until combined.

Line a cookie sheet with parchment and roll dough into balls, about 1 inch in diameter, and place about an inch apart on baking sheet. Press the cookie dough balls down slightly and place tray in oven. Bake for 10 - 12 minutes until the edges are golden.

Remove and cool for at least 5 minutes and enjoy.