Description
Thin and crispy chocolate chip cookies made with almond butter, coconut sugar, chocolate chips and sea salt. Vegan, flourless, and SO yummy!
Ingredients
Scale
- 1 cup (250g) almond butter (or nut/seed butter of choice)
- 1/2 cup (80g) coconut sugar
- 1/4 cup (30g) tapioca starch OR 2 flax eggs*
- 1/4 cup (60g) non-dairy milk**
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/3 cup (60g) mini chocolate chips
Instructions
- Preheat the oven to 350F.
- Whisk together the almond butter, coconut sugar, non-dairy milk or flax egg, and vanilla.
- Add the tapioca starch (if using), baking soda, and salt. Stir to combine.
- Fold in the chocolate chips.
- Use a spoon or cookie scoop to drop spoonfuls of batter onto a lined baking sheet. Space them out as they will spread quite a bit (you will need 2 pans or to bake in 2 batches).
- Bake for 12-14 minutes at 350F.
- Remove from the oven. Cool for 5-10 minutes before transferring to a cooling rack.
- Enjoy!
- Keep leftovers in the fridge in an airtight container for up to a week. Or you can freeze them.
Notes
*For the flax egg option: combine 2 tbsp ground flax with 4 tbsp water, and set aside to thicken for 5 minutes before using. **Omit for the flax egg option.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
Keywords: gluten-free, vegan, paleo, cookies, baking, dessert, chocolate chip, flourless