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Vegan Sugar Free Chocolate Chip Cookies

Simple, portable cookies that satisfy chocolate cravings without refined sugar, made with almond flour and oats for a tender crumb.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Vegan
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Spoon into the cup rather than packing to avoid dryness.
  • 1/2 cup oats Rolled or quick oats can be used.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/3 cup coconut oil, melted Let cool slightly to avoid oily dough.
  • 1/4 cup maple syrup or agave nectar Only use one type for best results.
  • 1 teaspoon vanilla extract
Mix-ins
  • 1/2 cup dairy-free chocolate chips Optional to use regular chocolate chips.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the almond flour, oats, baking soda, and salt until evenly distributed.
  3. In a second bowl, combine the melted coconut oil, maple syrup (or agave), and vanilla until glossy.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Fold in the dairy-free chocolate chips until evenly distributed.
  6. Scoop tablespoon-sized portions onto the prepared sheet, spacing them about 2 inches apart.
  7. Gently press each mound into a slightly flattened disc.
Baking
  1. Bake for 10–12 minutes, until edges are lightly golden and centers look slightly soft.
  2. Let the cookies cool on the baking sheet for 3–5 minutes before transferring to a wire rack.

Notes

For best results, use spoon-and-level method for almond flour. Allow melted coconut oil to cool before mixing to prevent excessive spread. Store cookies in an airtight container for up to 3 days; freeze for longer storage.