Description
Soft, chewy, and perfectly sweet, these gluten and dairy-free cookies are simple to make and easy to customize with your favorite mix-ins.
Ingredients
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1 ½ cups almond flour
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½ cup gluten-free rolled oats
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¼ cup coconut sugar
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½ tsp baking soda
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¼ tsp salt
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1 egg (or flax egg for vegan option)
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3 tbsp coconut oil, melted
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1 tsp vanilla extract
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½ cup dairy-free chocolate chips (optional)
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2 tbsp sunflower or chia seeds (optional, for texture)
Instructions
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Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
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In a large bowl, whisk together almond flour, oats, coconut sugar, baking soda, and salt.
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In a separate bowl, mix egg, melted coconut oil, and vanilla extract.
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Combine wet and dry ingredients, then fold in chocolate chips and seeds if using.
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Form dough into small balls and place on the baking sheet.
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Bake for 10–12 minutes, or until edges are golden.
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Let cool for a few minutes on the baking sheet before transferring to a wire rack.
Notes
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Make sure not to overpack flour as gluten-free flours absorb more liquid.
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Feel free to swap chocolate chips with nuts, dried fruit, or seasonal mix-ins.
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Store in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free, Dairy-Free
Nutrition
- Calories: 140
- Sugar: 6g
- Fat: 9g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g