Dairy-Free Chocolate Chip Cookies
Delightful cookies that cater to allergen-friendly needs without sacrificing taste. These easy-to-make treats are perfect for sharing with friends and family.
Ingredients
Dry Ingredients
- 1 cup almond flour A nutty base that adds moisture and flavor.
- 1/2 cup oat flour Brings a subtle sweetness and complements the almond flour.
- 1/4 teaspoon baking soda Essential for leavening to give the cookies a nice rise.
- 1/4 teaspoon salt Balances the sweetness and enhances overall flavor.
Wet Ingredients
- 1/2 cup coconut oil, melted Adds moisture and a hint of coconut flavor.
- 1/2 cup brown sugar For that rich, caramel-like sweetness.
- 1 teaspoon vanilla extract Elevates the overall taste.
Chocolate
- 1/4 cup dairy-free chocolate chips The star ingredient delivering chocolatey goodness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, oat flour, baking soda, and salt.
- In a separate bowl, mix the melted coconut oil, brown sugar, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Gently fold in the dairy-free chocolate chips.
Baking
- Prepare a baking sheet with parchment paper and drop spoonfuls of dough onto it.
- Bake for about 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
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Notes
Chill the dough for 30 minutes before baking to prevent spreading. Store cookies in an airtight container.