You all know I’m not the best baker. It’s far too scientific for me and I hate all the precise measurements that are required. Baking soda vs. baking powder?
I don’t get it.
Most desserts I come up with are raw vegan or easy, no-bake set-it-and-forget-it type of treats. Which is why I defaulted to the amazing Cookie + Kate for a fabulous chocolate chip cookie recipe over the summer. I was making cookies for a sick friend and wanted to show him how fabulous vegan food can be. This recipe won him over and I’ve been making them nonstop ever since.
I slightly adjusted the original recipe simply because I was almost out of almond meal but had a ton of coconut flour. Head on over to Cookie + Kate for more of these recipes I’m so terrible with!
1/2 cup almond meal
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt
1/2 cup coconut oil, melted
1/2 cup pure male syrup
1 tsp pure vanilla extract
1 cup vegan, dark chocolate chips
- Preheat oven to 350 degrees
- In a bowl, mix together almond meal, coconut flour, baking soda and salt
- Add the coconut oil, maple syrup and vanilla and mix together until everything is well incorporated
- Refrigerate mixture for at least 5 minutes
- On a parchment paper lined baking sheet, place a heaping tablespoon of batter and flatten a bit to form cookies
- Bake at 350 degrees for 12 minutes
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