Ingredients
Scale
- 1 1/2 cups (168 g) blanched almond flour
- 3 tbsp (21 g) coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60 ml) coconut oil, melted
- 1/4 cup (60 ml) maple syrup
- 2 tbsp (30 ml) unsweetened applesauce
- 1 tsp vanilla extract
- 1/4 cup (42 g) vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Add the melted coconut oil, maple syrup, applesauce, and vanilla, mixing until all the ingredients are well combined and a dough begins to form. Stir in the chocolate chips.
- Scoop out a scant tablespoon of dough and roll it between your hands to form a ball. Place it on your prepared baking sheet and repeat until all the dough has been used up. Use a jar or flat-bottomed cup to gently flatten each cookie. They won’t spread much from their pre-baking shape, so shape them how you want them to look when they’re done.
- Bake for 10 – 12 minutes, or until the edges begin to turn golden brown. Remove the cookies from the oven and allow them to cool on the sheet for ~5 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container for up to a week.
- Prep Time: 10 mins
- Cook Time: 10 mins