Nearly Vegan Chocolate Chip Cookies

How difficult can chocolate chip cookies be? Let me tell you — I spent five days trying to perfect this recipe. Sans butter, flour and refined sugar, these cookies were a special challenge. Lucky for you, I didn’t give up, and now you can impress the heck out of everyone when you tell them what isn’t in them.

INGREDIENTS

Makes about 8 cookies

1 cup almond flour
1 cup oat flour
1/2 teaspoon baking soda
Sea salt
1/2 cup coconut sugar
1/3 cup coconut oil, melted
1 egg
2 tablespoons unsweetened plain almond milk
1 teaspoon pure vanilla extract
1/2 cup dark chocolate, roughly chopped
(I prefer Hu Kitchen Simple Dark Chocolate)

INSTRUCTIONS

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

In a medium bowl, mix together the almond flour, oat flour, baking soda and a pinch of salt.

In a separate large bowl, whisk together the coconut sugar and coconut oil until incorporated. Add the egg, almond milk and vanilla and mix until combined.

Gradually add the dry ingredients to the wet ingredients and thoroughly combine. Fold in the chocolate until evenly mixed. Refrigerate the prepared dough for at least 30 minutes.

Using a spoon or ice cream scoop, form the cookies into small balls and space them about 2 inches apart on the prepared baking sheet. Sprinkle cookies with salt.

Bake the cookies for about 10 minutes. Remove from the oven and let cool on a wire rack for 5-10 minutes. Enjoy immediately or store in an airtight container.

Did you make our Nearly Vegan Chocolate Chip Cookies? Tag @brandichang on Instagram.

Photo: Jenna Peffley