If you’re searching for a scrumptious cookie recipe that’s gluten-free and vegan, look no further! This recipe is quick and only requires five ingredients that can be found in your pantry. I haven’t tested this recipe with all-purpose (AP) flour, so I can’t guarantee its success, but I recommend trying it with balanced almond flour before using AP flour.

For sweetener and binding, I utilized maple syrup and vegan butter that was melted and cooled. I made a mix of vegan chocolate chips created from cacao, with half of the cookies containing raisins and the remaining half having chocolate chips. You can adjust the size of the cookies to your liking, making around 8 medium or 12 small cookies.

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5 from 1 vote

Easy and Delicious Chocolate Chip Cookies

These cookies are both scrumptious and effortless with only five ingredients needed.

Course Dessert

Keyword glutenfree, sugarfree, vegan

Prep Time 15

Cook Time 12

Servings

Calories

Equipment

1 Mixing Bowl
1 Spatula

Ingredients

2 Cups Blanced Almond Flour
1/2 tsp Baking powder
1/4 cup Butter melted and cooled
1 tsp Vanilla extract
3 Tbsp Maple syrup
1/4 cup chocolate chips optional
1/4 cup raisins soaked in 1/2 cup water

Instructions

Preheat oven at 350 degrees farenheit.
Line baking sheet with parchement paper and set aside
Combine the almond flour and baking powder in one bowl
Using the bowl with the melted butter, add vanilla extract and maple syrup
Pour the wet ingredients in the dry ingerdients and mix
Using your hands, form cookies in circle and press down on the lined baking sheet.
if you are making both varities, divide the dough in two.
Add 1/4 chocolate chips to half and 1/4 cup of raisins to the other half. Otherwise use 1/2 cups of yo
Place in the oven and bake for 12 minutes. Keep an eye to make sure it does not burn
Remove from oven, they will be a little soft at first , set aside to cool.
Enjoy!

Notes

To keep your cookies fresh, store it in an airtight container on the countertop for up to one week, or in the refrigerator for up to a month. Alternatively, you can place it in a ziplock bag and store it in the freezer for up to six months.