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To make these vegan chocolate chip cookies, you will need the following ingredients: - 1 cup almond flour - 1/2 cup all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon sea salt - 1/3 cup coconut oil, melted - 1/2 cup brown sugar, packed - 1/4 cup pure maple syrup - 1 teaspoon pure vanilla extract - 1/2 cup vegan chocolate chips - 1/4 cup chopped walnuts (optional) These ingredients blend together to create a soft and chewy cookie. Almond flour adds a unique flavor and makes the cookies moist. The vegan chocolate chips provide that rich, sweet taste that we all love. If you don’t have almond flour, you can use oat flour or whole wheat flour instead. For those with nut allergies, try using sunflower seed flour. Instead of coconut oil, you can use vegetable oil or applesauce for a lighter cookie. If you prefer a different sweetener, agave syrup can replace maple syrup. Using vegan ingredients is not just good for your health; it’s great for the planet too. Vegan cookies often have less cholesterol and saturated fat. They can also be easier to digest. Plus, many vegan ingredients are packed with nutrients. For example, almond flour is high in protein and healthy fats. By using plant-based foods, you also support sustainable farming practices. It’s a win-win for you and the environment! Start by preheating your oven to 350°F (175°C). This helps the cookies bake evenly. Next, grab a baking sheet. Line it with parchment paper. This step stops the cookies from sticking. In a medium bowl, mix the almond flour, all-purpose flour, baking soda, and sea salt. Use a whisk to combine everything until smooth. In a larger bowl, pour in the melted coconut oil. Add the packed brown sugar, maple syrup, and vanilla extract. Stir until the mix is smooth and creamy. Now, slowly add the dry mix to the wet mix. Use a spatula to fold them together. Stop when you don’t see dry flour. Overmixing can make the cookies tough. Finally, fold in the vegan chocolate chips and walnuts if you want them. Make sure they spread throughout the dough evenly. Use a tablespoon or cookie scoop to drop rounded balls of dough on the baking sheet. Leave about 2 inches between each ball. This space helps them spread while baking. Lightly flatten each ball with a spoon. This step helps them bake evenly. Place the baking sheet in the preheated oven. Bake the cookies for 10 to 12 minutes. Look for edges that are light golden. The centers should stay soft but will firm up as they cool. Once the cookies are baked, take them out of the oven. Let them sit on the baking sheet for 5 minutes. This resting time helps them keep their shape. After that, transfer the cookies to a wire rack to cool completely. For a fun twist, arrange the cookies on a nice plate. You can sprinkle a few extra chocolate chips on top. Pair them with a glass of plant-based milk for a perfect treat! Check out the Full Recipe for more details on each step. To get the best texture in your vegan chocolate chip cookies, blend the flours well. Use a whisk to mix them. This helps avoid lumps. When combining wet and dry ingredients, mix just until you see no dry flour. Overmixing makes cookies tough. For a chewier texture, you can chill the dough for 30 minutes before baking. This step helps the cookies spread less and stay thicker. If you have extra cookies, store them in an airtight container. This keeps them fresh for up to a week. For longer storage, place them in the fridge. You can also freeze cookies for later. Just wrap them tightly in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. When you’re ready, let them thaw at room temperature. You can easily adapt this recipe for allergies. If you need nut-free cookies, replace almond flour with oat flour or more all-purpose flour. For gluten-free options, use a gluten-free flour blend. Make sure the chocolate chips are dairy-free and confirm they are safe for your needs. These small changes let everyone enjoy the cookies without worry. For a fun twist, try adding sunflower seeds or pumpkin seeds instead of nuts. For the full recipe, check out the details above! {{image_4}} I love to play with flavors in my vegan chocolate chip cookies. You can add different ingredients to make them unique. Here are some ideas: - Nut Butters: Mix in 1/4 cup of almond or peanut butter for creaminess. - Dried Fruits: Add 1/4 cup of raisins or cranberries for a chewy texture. - Spices: A pinch of cinnamon or nutmeg can add warmth and depth. - Zest: Grate some orange or lemon zest for a bright, fresh taste. These add-ins can change the whole cookie experience. If you need a gluten-free option, it's easy to make these cookies work. Here’s how: - Flour Swap: Replace all-purpose flour with 1/2 cup of gluten-free flour blend. - Oats: Use certified gluten-free oats for a chewy texture. - Thickeners: Add a tablespoon of ground flaxseed mixed with water to help bind everything. These changes will keep your cookies soft and delicious. Want to make these cookies a bit healthier? Here are some tips: - Sugar Substitutes: Use coconut sugar instead of brown sugar for a lower glycemic index. - Less Oil: Reduce coconut oil to 1/4 cup and add unsweetened applesauce for moisture. - Add Seeds: Toss in chia seeds or hemp seeds for extra nutrition and crunch. These tweaks can make your cookies a bit more guilt-free without losing flavor. For the full recipe, check out the details above. To keep your vegan chocolate chip cookies fresh, store them in an airtight container. This will help them stay soft and chewy. Place parchment paper between layers if you stack them. For extra protection, you can wrap the container in plastic wrap. Avoid storing them in direct sunlight or heat. A cool, dry place works best. You can freeze both the cookie dough and baked cookies. For dough, scoop out balls and place them on a baking sheet. Freeze for about an hour, then transfer the balls to a freezer bag. Make sure to label the bag with the date. For baked cookies, let them cool completely. Then, place them in an airtight container or freezer bag. They will stay fresh for up to three months. Vegan chocolate chip cookies will last about a week at room temperature when stored properly. If you refrigerate them, they can last up to ten days. For the best taste, enjoy them within five days. If frozen, thaw them in the fridge overnight for the best texture. You can also warm them in the oven for a few minutes before serving. Enjoy the deliciousness! Yes, you can make these cookies nut-free. Instead of almond flour, use oat flour or a nut-free all-purpose flour blend. This swap keeps the texture light and airy. Just ensure your chocolate chips are also nut-free. Always check labels to avoid hidden nuts. To soften coconut oil, you can use two methods. First, place the jar in warm water for a few minutes. This melts it quickly. Second, you can microwave it. Heat it for 10 seconds at a time until soft. Avoid overheating, as it can melt completely. You can tell when cookies are done by looking at the edges. They should turn light golden brown. The centers will look soft and slightly underbaked. They will firm up as they cool. Set a timer for 10 to 12 minutes to prevent overbaking. Vegan chocolate chip cookies are simple to make with the right ingredients. We discussed key ingredients and helpful substitutions for your needs. The step-by-step guide made baking easy. I shared tips to achieve the perfect texture and how to store the cookies well. You can also try fun variations and learn best storage practices. Overall, vegan cookies are delicious and healthy. Enjoy baking and sharing them. You can delight yourself and others with these recipes!

Vegan Chocolate Chip Cookies

Indulge in these decadent vegan chocolate chip cookies that are sure to satisfy your sweet cravings! With simple ingredients like almond flour, coconut oil, and vegan chocolate chips, these cookies are easy to make and incredibly delicious. Perfect for any occasion, they’ll impress everyone, whether vegan or not. Click through for the full recipe and tips to ensure your cookies turn out perfectly every time!
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Ingredients
  

1 cup almond flour

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/3 cup coconut oil, melted

1/2 cup brown sugar, packed

1/4 cup pure maple syrup

1 teaspoon pure vanilla extract

1/2 cup vegan chocolate chips

1/4 cup chopped walnuts (optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a medium mixing bowl, combine the almond flour, all-purpose flour, baking soda, and sea salt. Use a whisk to blend them together until the mixture is homogeneous and free of lumps.

      In a separate large bowl, pour in the melted coconut oil, and add the packed brown sugar, maple syrup, and vanilla extract. Stir the ingredients together until the mixture is smooth and creamy, ensuring everything is well incorporated.

        Gradually introduce the dry flour mixture to the wet ingredients. Gently fold the two mixtures together using a spatula or wooden spoon, stopping as soon as you can no longer see dry flour. Avoid overmixing, which can make the cookies tough.

          Carefully fold in the vegan chocolate chips and the chopped walnuts, if you choose to include them. Ensure that they are evenly distributed throughout the cookie dough without overworking it.

            Using a tablespoon or a cookie scoop, drop rounded balls of dough onto your prepared baking sheet, making sure to leave about 2 inches of space between each one to allow for spreading during baking.

              Lightly flatten each ball with the back of a spoon or your fingertips to ensure uniform baking and a nice shape.

                Bake your cookies in the preheated oven for 10 to 12 minutes. You’re looking for the edges to turn a light golden color; the centers will appear soft but will firm up as they cool.

                  Once baked, remove the cookies from the oven and allow them to sit on the baking sheet for 5 minutes. This rest will help them hold their shape, then transfer them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12-15 cookies

                      - Presentation Tips: To elevate the presentation, arrange the cookies on a decorative plate and scatter a few extra chocolate chips on top. Pair with a glass of plant-based milk for the perfect treat! Enjoy!