Vegan Chocolate Chip Cookies

5 Ingredient Chocolate Chip Cookies

Gluten and Grain-Free & Vegan Friendly

  • Ingredients:
  • 3 cups almond flour
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 1 TB. vanilla extract
  • ½ – ¾ cup. Mini chocolate chips (use dairy-free for vegan)
  • 1/2 tsp. sea salt (optional)

Directions: In a mixing bowl first place the almond flour.  Make sure to blend the separated oil and tahini paste a bit with a fork before pouring over the almond flour.  Work in the tahini with your fingers.  Add maple syrup and vanilla extract and  further hand-mix the batter, breaking down the tahini, which could be slightly clumpy.  Add seal salt, if desired.  Now pour in the chips and work them through the dough.

Line a baking sheet with parchment paper.  I form balls about one inch in diameter and flatten on cooking sheet.  Leave a little space in-between each cookie, but these won’t spread much.

Pre-heat oven to 350 degrees – I find that they brown quickly on this temperature so I start here and then lower to 325 and move the cookies to the higher rack.  You can start lower and then leave them in a little longer.   they taste best when they are browned on the bottom and allowed to cool down before removing gently one-by-one with a spatula.  They are best when cooled down on cooling rack or plate.

LindaJoy Rose, Ph.D. aka “Dr. L J” is the founder of the Natural Wellness Academy and trains health and life coaches worldwide.  She is the author of 8 books on body/mind/spirit health and writes for The Huffington Post.
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