Description
Vegan Gluten-free Chocolate Chip Cookies made with nutrient dense almond flour and buckwheat and loaded with shredded coconut and dark chocolate.
Ingredients
Scale
- 1 tablespoon ground flax seeds
- ¼ cup water
- 1 cup palm shortening
- ¾ cup coconut sugar
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- ½ cup almond butter
- 1 cup almond flour
- ½ cup buckwheat flour
- ½ cup shredded coconut
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini chocolate chips
Optional S’more Table Ingredients
- 1 bag marshmallows (I prefer the Vegan ones from Dandies)
- 2–3 bars dark or milk chocolate
- Peanut Butter
- Coconut Butter
- Date Lady Fudge
Instructions
- Combine the flax seeds and water and place in the refrigerator for 20-30 minutes.
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Add the palm shortening, coconut sugar and maple to a large bowl and beat the mixture with a hand or stand mixer until fluffy.
- Next add the vanilla, almond butter and flax egg and mix until combined.
- Then the almond flour, buckwheat, shredded coconut, baking soda and salt and mix until combined.
- Lastly, add the chocolate chips and mix.
- Scoop out a heaping tablespoon of batter and place on the baking sheet. Repeat with the remaining dough. One large pan should hold about six cookies.
- Bake for 10-12 minutes. Let cool a few minutes and then place on a cooling rack.
Notes
- Make Ahead: Cookies can be made the day before and stored in the refrigerator
Keywords: gluten-free chocolate chip cookies, vegan chocolate chip cookies, vegan and gluten free chocolate chip cookies, cookies with buckwheat, cookies with almond flour,