Diary-free, Gluten-free, Grain-free, Low-FODMAP, Paleo, Vegan
These cookies hit every diet category and the easiest cookie recipe I’ve ever created. Playing off the break-n-bake cookies you can buy at the store, these are scoop-n-bake: they only take 10 minutes to whip up and another 10 to bake!
I often make these cookies when I’m dying for a sweet fix after dinner but don’t have a lot of time to make something time-intensive. This recipe includes chocolate chips, but you could replace the chocolate chips with chopped nuts or raisins. Try them out and let me know what you think!
Makes 12 cookies
Prep Time: 10 mins | Cook Time: 10-12 mins
Equipment: Mixing bowls, cookie baller, cooling wire rack
- Preheat the oven to 350°F (175°C). Mix the dry ingredients together in a small bowl.
- 1 cup superfine almond flour
- 1/4 cup bittersweet chocolate chips
- 2 tbsp coconut sugar
- 1 tbsp arrowroot powder
- 1 tsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Whisk the water and vanilla together in a large bowl. Gradually stir in the dry ingredients until a crumbly dough form. Add the melted butter or oil and stir until well blended and smooth.
- 3 tbsp cold water
- 3 tbsp vegan butter or coconut oil, melted
- 2 tsp vanilla extract
- Using a cookie baller (or a tablespoon) drop the rounded cookies onto a greased baking sheet. Lightly press them down with two fingers. Bake at 350°F (175°C) for 10-12 minutes. Allow them to cool on the baking sheet for 10 minutes, then move them to a wire rack to cool completely. Store in an air-tight container.
Serving suggestion: Serve these with a glass of almond milk or other diary-free milk and remember your childhood…
Sweet Tip: Because these don’t have eggs in them, you can also use this for a cookie dough recipe. Don’t bake the dough, just refridgerate until hardened. Then add to vegan ice cream or enjoy with a spoon! 😉
Related Recipes: Snickerdoodle Cookies