Introduction
There’s something wonderfully comforting about a fresh batch of cookies baking in the oven. These dairy-free chocolate chip cookies are not only delicious but also cater to those who may have dietary restrictions. With a delightful blend of almond and coconut flour, each cookie promises a rich, nutty flavor, complemented by the sweet bursts of dairy-free chocolate chips. These treats are perfect for sharing with friends and family, or simply indulging in on a cozy afternoon.
Ingredients
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dairy-free chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix these dry ingredients well to create a light and fluffy base.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until they are fully combined and the mixture appears smooth and glossy.
- Pour the wet ingredients into the bowl of dry ingredients gradually, stirring gently until a thick, cohesive dough forms. This dough will be slightly sticky but manageable.
- Carefully fold in the dairy-free chocolate chips, ensuring they are evenly distributed throughout the dough for a delightful burst of chocolate in every bite.
- Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheet. Leave enough space between each cookie, as they will spread slightly while baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges turn a lovely golden brown, creating a nice contrast to the soft center.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. This step helps them firm up before transferring them to a wire rack to cool completely.
Notes or Tips
For an extra touch of flavor, consider adding a pinch of cinnamon or a handful of chopped nuts to the dough. These additions can complement the sweetness of the chocolate chips beautifully. If you prefer your cookies a bit chewy, pull them out of the oven as soon as the edges are golden while keeping the center soft. Store any leftovers in an airtight container to keep them fresh for days!
Cooking Techniques
Using almond and coconut flour creates a unique texture and flavor profile in these cookies. Almond flour lends moisture, while coconut flour absorbs liquid, so combining them allows for a perfect balance. Make sure to mix the dough thoroughly, but avoid overworking it, as this can result in a denser cookie. Also, let your cookies cool before trying to move them; they’re fragile when hot but firm up nicely as they cool.
FAQ
Can I substitute the coconut oil?
Yes! You can use other dairy-free fats like vegan butter or even applesauce for a lighter version, but this may alter the flavor and texture slightly.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week or freeze them for longer storage. Just remember to let them come to room temperature before enjoying!
Conclusion
These dairy-free chocolate chip cookies are a delightful treat that everyone can enjoy, regardless of dietary restrictions. With their rich, nutty flavor and irresistible chocolate goodness, they’re bound to become a favorite in your home. So, gather your ingredients, get baking, and prepare for a wonderful aroma to fill your kitchen as these cookies come to life!