Is there anything sweeter than a chocolate chip cookie still warm from the oven? Today, I’m so happy to be sharing these flourless almond chocolate chip cookies from the new (and totally stunning!) Love and Lemons Every Day cookbook.
Jeanine’s first book, The Love and Lemons Cookbook, is such a beautifully designed and accessible resource, smartly organized by ingredient instead of by category. It’s easily the cookbook I reach for the most whenever I’m not making my own recipes. Love and Lemons Every Day is a continuation of the first, filled with simple cooking tips and gorgeous photos; I definitely recommend getting yourself a copy!
There are so many wonderful recipes, I had a hard time deciding which one to share with you, but ultimately I chose these gluten-free, grain-free, and vegan chocolate chip cookies because they’re such a delicious and wholesome spin on the classic. Since wheat flour is troublesome for many people, this recipe uses almond flour instead, giving the cookies a richer consistency and a nutty flavor that’s hard to resist. Aaron and I are completely addicted to these flourless treats!
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 tablespoons coconut oil, softened but not melted
- ½ cup coconut sugar or brown sugar
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 to 2 tablespoons water, if necessary
- ½ cup semisweet chocolate chips
- flaky sea salt, for sprinkling
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the ground flaxseed and water and let thicken for 5 minutes.
- To the same bowl, add the coconut oil, sugar, almond butter, and vanilla. Whisk until well combined. Add the almond flour and sprinkle the baking soda and salt evenly over the mixture. Use a spatula or wooden spoon to stir until well combined, adding 1 to 2 tablespoons of water if the mixture is too dry. Fold in the chocolate chips.
- Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheet. Press each ball down slightly and sprinkle with flaky sea salt. Bake for 10 to 13 minutes or until the edges are just starting to brown.
- Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
- When the cookies are completely cool, they can be stored in an airtight container or frozen. Note: To reheat frozen cookies, bake in a 350°F oven for 5 minutes, or until warmed through.