Vegan Coconut Flour Chocolate Chip Cookies

Ingredients

For the Base:

• 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
• 1/2 cup unsalted almond butter
• 2 teaspoons apple cider vinegar
• 1 teaspoon pure vanilla extract

For the Dry Ingredients:

• 1/2 cup Mementa's Organic Coconut Flour
• 1/2 cup Mementa's Organic Coconut Sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt

For the Mix-Ins:

• 1/4 cup chopped dark chocolate chips

Instructions

1. Preheat and Prep:

• Preheat your oven to 350°F (175°C).
• Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.

2. Prepare the Flax Eggs:

• In a small cup or bowl, whisk together the flaxseed meal and water.
• Let the mixture sit for 15 minutes to thicken.

3. Mix the Wet Ingredients:

• In a medium bowl, stir together the almond butter, apple cider vinegar, and vanilla extract until smooth.
• Add the thickened flax “egg” and mix until fully combined. Set aside.

4. Combine the Dry Ingredients:

• In another medium bowl, whisk together the Mementa's Coconut Flour, Mementa's Organic Coconut Sugar, baking soda, cinnamon, and salt until uniform.

5. Bring It All Together:

• Gradually add the wet mixture to the dry ingredients, stirring until no clumps remain.
• Gently fold in the chopped chocolate chips for a sweet finish.

6. Shape the Cookies:

• Use a tablespoon-sized cookie scoop to portion out the dough into balls.
• Flatten each ball gently and arrange them on the prepared baking sheet about 1/2 inch apart. (The cookies won't spread much during baking.)

7. Bake:

• Bake in the preheated oven for 7 minutes or until the cookies are lightly golden brown.

8. Cool and Serve:

• Allow the cookies to cool completely on the baking sheet before serving.

Savor these soft, flavorful cookies with a cup of tea or coffee!