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Dairy Free Chocolate Chip Cookies (Vegan Option)

dairy free, vegan chocolate chip cookies

Prep Time 5 minutes
Cook Time 14 minutes
Chill Time 1 hour
Servings 24 cookies

Ingredients

  • 1/2 cup coconut oil melted, room temperature
  • 2/3 cup granulated sugar or coconut sugar (I like to do half and half coconut to regular granulated sugar)
  • 1 large egg, room temperature for vegan: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 3/4 cups almond flour use 2 1/4 cups almond flour for gluten free
  • 1/2 cup all purpose flour
  • 6 oz dairy-free dark chocolate chips or chopped up bar I prefer Enjoy Life's semisweet mega chunks
  • Flaky sea salt to sprinkle on top

Instructions

  1. In a medium mixing bowl, combine coconut oil and sugar. Mix well with a wooden spoon. Add in the egg and vanilla extract and mix until combined. Mix in baking soda and sea salt.

  2. Add in flour, folding it in until just combined as not to over mix.

  3. Fold in the chocolate. Cover with plastic wrap and refrigerate for at least an hour (up to 48 hours).

  4. Preheat oven to 350 degrees.

  5. Line about 2 baking sheets with parchment paper. I like to use a small cookie scoop, which yields about 24 cookies. Press down slightly and then sprinkle the top of each with flaky sea salt.

  6. Bake for 12-14 minutes or until edges begin to brown. Let cool for about 5 minutes on the baking tray, then transfer to wire rack to cool completely.