Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won't stick and will bake evenly.
- In a large mixing bowl, combine the almond flour, oat flour, baking soda, and salt. Whisk these dry ingredients together until they're well mixed. This step is crucial for even distribution of the leavening agent.
- In a separate bowl, mix the coconut oil, maple syrup, and vanilla extract. Stir until the wet ingredients are fully combined. The coconut oil should be melted but cooled to prevent cooking the other ingredients.
- Pour the wet ingredients into the dry ingredients. Mix until just combined. Overmixing can lead to a tough cookie texture, so be gentle.
- Fold in the vegan chocolate chips until evenly distributed throughout the dough. Using a cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chef's Tips:
• For a crispier cookie, flatten the dough slightly before baking
• Avoid overbaking to keep the cookies chewy in the center
• Serve with a glass of almond milk for the perfect pairing
Food Safety:
• Ensure all ingredients are fresh and stored properly to avoid spoilage
• Store baked cookies in an airtight container to maintain freshness