Wholesome Chocolate Chip Cookies {Gluten-Free, Dairy-Free} | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Simple, mushy and chewy chocolate chip cookies—fully vegan, dairy-free, and gluten-free

Preparation: 10 minutes
Cooking time: 13 to fifteen minutes

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Substances:

• 2 cups almond flour
• 1/4 cup arrowroot or tapioca flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 6 tablespoons maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon pure vanilla extract
• 1/4 cup almond, coconut, or different dairy-free milk
• 2/3 cup vegan darkish or bittersweet chocolate chips

Directions:

• Preheat an oven to 350°F. Line a baking sheet with parchment paper.

• In a big bowl, whisk collectively the almond flour, arrowroot or tapioca flour, baking powder, and salt.

• Mix the maple syrup and coconut oil in a small saucepan and warmth over low warmth till the coconut oil is melted and the combination is nicely blended. Pour this combination into the dry components, add the vanilla and milk, and blend till nicely mixed. Fold within the chocolate chips.

• Type into 16 small (about 1-inch) balls, form every ball into small cookie-shaped discs, and place onto the ready baking sheet.

• Bake for 13 to fifteen minutes or till flippantly browned. Don’t overbake so they do not come out too dry. Take away from the oven, depart the cookies on the baking sheet for about 5 minutes, after which switch to a wire rack to chill.

Makes 16 cookies