I have been following the principles of food combining for a long time now and have also been eating a lot more plant based. I have been playing with classic chocolate chip cookie recipes I have made in the past to have them fit within all my dietary guidelines… not an easy task btw!
Finally, I figured out a recipe that is delicious, nutritious, plant based and food combining friendly. Even if you aren’t plant based or don’t follow food combining I still recommend these. I gave them to some friends and family to test out and they all loved them and have requested more!
Kris loves dipping these into my Homemade Coconut Milk when they are still warm. These will stay good in an airtight container or cookie jar for about 5-6 days.. if they last that long!
Vegan Chocolate Chip Cookies
Ingredients
- 1 tbsp flaxseed
- 2.5 tbsp water
- ½ cup coconut sugar
- 1 tsp vanilla
- ¼ cup coconut oil melted and cooled
- 1 cup almond flour
- 1/4 cup coconut flour
- ½ tsp baking soda
- 1/3 cup dark chocolate chips
- Optional: Add shredded coconut I have added it and it’s delicious
Instructions
- Preheat the oven to 350 F, prepare a baking sheet with parchment paper or a silicone mat. Prepare your flax egg, in a small bowl combine 1 tbsp flaxseed and 2.5 tbsp water, stir and let sit for 2-3 minutes until it thickens, this creates a “flax egg”.
- In a larger mixing bowl, add coconut sugar, vanilla, coconut oil and your flax egg. Stir until combined.
- Add in almond flour, coconut flour, baking soda to your bowl and mix together all ingredients until nicely combined.
- Fold in chocolate chips and combine. Form dough into tbsp balls, place onto baking sheet and flatten with fingertips or a spatula.
- Bake 9-11 minutes, or until edges are golden, remove and let cool before serving, enjoy!
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