Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour and Almond Butter. These fudgy cookies are a perfect treat or snack. No refined Oil and No refined Sugar. Vegan Glutenfree Grainfree Recipe.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 6
- Category: Dessert, Snack
- Cuisine: American, Gluten-free, Vegan
Ingredients
- 3/4 cup almond butter (, smooth drippy kind)
- 1/3 cup maple syrup
- 1/4 cup non dairy milk such as almond milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup + 2 tbsp coconut flour ((6 tbsp total))
- 1/4 tsp baking soda
- 1/3 cup chocolate chips
- 1/4 cup chopped pecans or other nuts or additions
Method
- Warm the almond butter and maple syrup in a microwave, or over stove top in a saucepan until warm. Whisk well to combine. You can also just leave it outside for 15 mins to reach room temp then whisk.
- Add in the non dairy milk, salt, vanilla extract, spices if using. and mix in.
- Add the coconut flour and baking soda and mix well. Add in the chocolate chips and pecans and mix in. Chill for 15 mins.
- Add in more coconut flour if too sticky. Shape the dough into flat discs and place or parchment lined baking sheet. Press down to make thinner cookies as they will rise while baking
- Bake for 10 mins at 350 degrees F (180 deg C), a minute or so longer for crispier or for larger cookies. (bake smaller batches to adjust based on your oven, pan, nut butter behavior). The cookies will be soft right out of the oven. Cool on the counter for 15 mins. If they are a bit too soft or muffin like, chill for an hour. Store on the counter for the day or refrigerate for upto a week.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.