Dairy-Free Chocolate Chip Cookies
Enjoy warm, gooey dairy-free chocolate chip cookies made with almond and oat flour, perfect for anyone avoiding dairy or gluten.
Ingredients
Dry Ingredients
- 1 cup almond flour Use finely ground almond flour for best texture.
- 1/2 cup oat flour Ensure it's certified gluten-free if necessary.
- 1/4 teaspoon baking soda Helps cookies rise.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 1/2 cup coconut oil, melted Make sure it's not hot before mixing.
- 1/2 cup brown sugar Packed for best results.
- 1 teaspoon vanilla extract Use pure vanilla for best flavor.
- 1/4 cup dairy-free chocolate chips Feel free to experiment with types.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, oat flour, baking soda, and salt.
- In a separate bowl, mix melted coconut oil, brown sugar, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and stir gently until combined.
- Fold in dairy-free chocolate chips until evenly distributed.
- Line a baking sheet with parchment paper.
- Drop spoonfuls of dough onto the baking sheet, leaving space between each cookie.
Baking
- Bake in the preheated oven for 10-12 minutes or until edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
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Notes
For a chewier cookie, chill the dough for 30 minutes before baking. Store cookies in an airtight container at room temperature for 4-5 days or freeze for up to 3 months.