Flour-Free Vegan Chocolate Chip Cookies

I have been experimenting with lower-carb baking and cooking recently. This trial is an important one–a low carb version of chocolate chip cookies, my absolute fave. Though it is a work in progress, I am posting recipe adaptation here.

First Attempt

2 cup almond flour, blanched and finely ground

1/4 cup chocolate chips

1/4 cup granulated sugar

1/2 tsp salt

1/4 tsp baking soda

1/4 cup coconut oil, melted

2 tsp pure vanilla extract

4 tsp almond milk

Preheat oven to 325 F.

In a medium bowl, stir all dry ingredients.

In a measuring cup, combine all wet ingredients. Add the wet to dry and form a dough.

Shape into cookies – I used a cookie scoop to first form balls and then shape into cookies.

Line a cookie tray with parchment and scoop dough 1 inch apart.

Bake on the center rack 10-12 minutes.

Set aside to cool in pan for 10 minutes before transferring to a cooling rack.

Though not a golden brown hue, this cookie tasted delicious… kind of macaroon-like.

Notes for next attempt:

Let dough rest for 30 minutes prior to forming cookies.

Improve binding (psyllium husk?)