Description
These Almond Flour Cookies offer a healthier twist on a classic treat by using almond flour and flax eggs instead of traditional ingredients. They are soft, chocolatey, and perfect for those seeking a gluten-free, vegan-friendly dessert option that doesn’t sacrifice flavor.
Ingredients
Scale
Flax Eggs
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
Cookie Dough
- 1/2 cup vegan butter, softened (or coconut oil)
- 3/4 cup brown sugar, lightly packed
- 2 teaspoons pure vanilla extract
- 2 tablespoons non-dairy milk
- 3 cups fine almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups chopped vegan chocolate or chocolate chips
- Coarse salt (optional, for sprinkling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Flax Egg: In a small bowl, mix the ground flaxseeds with the water. Stir thoroughly and set aside for about 5 minutes to thicken, creating a vegan egg substitute that binds the dough.
- Cream the Butter and Sugar: In a large bowl or stand mixer, cream together the softened vegan butter and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Combine Wet Ingredients: Add the non-dairy milk, vanilla extract, and the thickened flax eggs to the creamed butter and sugar. Mix until all the wet ingredients are well combined and smooth.
- Add Dry Ingredients: Incorporate the almond flour, baking soda, and salt into the wet mixture. Mix gently until just combined to avoid overworking the dough.
- Fold in the Chocolate: Gently fold in the chopped vegan chocolate or chocolate chips. Note that the dough will be wetter than typical cookie dough; avoid rolling it by hand and use a spoon instead.
- Form the Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet. For an extra chocolatey touch, you can place a few additional chocolate pieces on top of each cookie ball.
- Bake the Cookies: Bake for 10-13 minutes or until the cookies turn golden around the edges while the centers remain soft and chewy.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Optionally, sprinkle with coarse salt to enhance flavor before serving.
Notes
- The dough is wetter than traditional cookie dough, so avoid handling it with your hands and use a spoon to scoop the dough.
- Using coarse salt as a finishing touch adds a nice contrast to the sweet chocolate and almond flavors.
- These cookies are naturally gluten-free and vegan, making them suitable for various dietary preferences and restrictions.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
