Sweet & Salty Vegan Chocolate Chip Cookies

May 08, 2020 2 min read

Back in the day when I was vegan, one of my favorite things was to go to Whole Foods once a week and treat myself to a giant vegan chocolate chip cookie from the bakery case. I haven't quite tasted a chocolate chip cookie that satisfied that memory craving... until now! Mama Emma's grain-free, vegan, sugar-free chocolate chip cookies are THE perfect balance of crunchy, soft, salty, and sweet (just like me!) This recipe makes a dozen large cookies. They are sure to become a family favorite for decades to come!
*Please note, this post contains Amazon affiliate links*

Ingredients:

• 1 1/4 cup Mama Emma's VEGAN Plantain Flour Baking Mix
• 1 1/4 cup blanched almond flour
• 3/4 cup coconut sugar
• 3/4 cup coconut oil, vegan butter, or palm shortening
• 1 flax egg (1 Tbsp ground flax + 3 Tbsp warm water)
• 1 1/2 tsp vanilla extract
• 1/2 cup Lily's dark chocolate chips
• 1/2 tsp sea salt or Himalayan salt + more for sprinkling (optional)

​Recipe:

1. Preheat the oven to 350° F. Line a sheet tray with parchment paper and set aside.
2. Make the flax egg by combining 1 Tbsp flax meal with 3 Tbsp warm filtered water, and set aside.
3. In a small bowl, whisk together Mama Emma's Baking Mix and Almond Flour, and set aside.
4. In a mixer, or in a bowl with a whisk, whip together the coconut oil and coconut sugar until creamy, about 2 minutes.
5. Add flax egg and vanilla and continue to combine for another minute.
6. Add the flour mixture and chocolate chips and fold to combine.
7. Roll the dough into 12 equally sized balls, and flatten slightly on the baking sheet. Sprinkle with sea salt and bake 12-15 minutes until golden brown. Let cool completely before serving.

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