Vegan Gluten-Free NYT Chocolate Chip Cookies


Gay Asian Club Huddersfield

Enjoy the classic taste of New York Times chocolate chip cookies with this gluten-free and vegan twist. Its easy for vegans and people who are sensitive to gluten to enjoy these cookies because they are soft, chewy, and full of melty chocolate chips.

Ingredients:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 cup vegan chocolate chips

Instructions:

Preheat oven to 350F 175C and line a baking sheet with parchment paper

In a large bowl, mix almond flour, coconut flour, baking soda, and salt

Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients

Stir until well combined

Fold in vegan chocolate chips until evenly distributed throughout the dough

Using a cookie scoop, drop dough onto the prepared baking sheet, leaving space between each cookie

Gently flatten each cookie with the back of a spoon

Bake for 10-12 minutes, or until edges are golden brown

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely


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