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Perfect Vegan Chocolate Chip Cookies
Ingredients
  • 1 ½ cups blanched almond flour (168 g, I do not recommend Bob's almond flour, as it always produces flat/gritty results. I recommend Kroger Simple Truth Brand or King Arthur or HEB brand if in Texas)
  • ¼ cup tapioca starch (30 g)
  • 1 teaspoon baking powder
  • Optional for a holiday spicy ginger taste: 1 tablespoon ground powdered ginger
  • ¼ teaspoon fine sea salt
  • ½ cup (160g) pure maple syrup
  • 2 teaspoons vanilla extract (2 tsp provides a strong vanilla flavor, use 1 if prefer a milder flavor)
  • ½ cup dairy-free chocolate chips
  • Optional Add-Ins: 2 heaped tablespoons finely chopped crystallized ginger
  • subheading: Note:
  • Please note, this whole recipe is made with mostly almond flour, there is not a sub for almond flour that will produce the same results. When measuring your almond flour, a scale is always best for accurate results in baking. Make sure to scoop out the almond flour with your measuring cup and gently pat it down and then level off with your finger. Same with the tapioca. Please note: Storebought blanched almond flour is recommended here because they produce a softer/fluffier cookie as seen in the photos. Homemade almond meal will make them flatter and crispier and less moist.
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