Vegan, gluten-free cookies with 10 healthy ingredients and easy methods. A delicious, tender and juicy snack or dessert!


  • 1 ¼ cups almond flour
  • 1/3 cup vegan dark chocolate* (bars or chips), roughly chopped ( or dried sub-fruits of your choice)
  • 1/4 cup mixed seeds* (e.g. B. hemp seeds, sesame seeds, ground pumpkin or ground flaxseed)
  • 1/4 cup unsweetened dehydrated Coconut
  • 1/2 TL Cooking powder
  • 1/4 cc Sea salt
  • 1/3 cup Coconut Sugar
  • 1/4 cup < a href ="" class="wprm-recipe-ingredient-link" target="_blank">aquafaba (brine chickpea)
  • 3 EL Coconut oil, melted
  • 1/2 < span class="wprm- recipe ingredient unit">TL Vanilla Extract (optional)
  • < span class="wprm-recipe-ingredient-amount">1 soup maple syrup


  • In a large bowl, combine almond flour, dark chocolate chips, seeds, coconut, baking powder, salt, and coconut sugar.
  • In another bowl, beat the aquafaba (with a hand mixer or beat vigorously) until light and fluffy form peaks. (TIP: Add some cream of tartar to make the process easier if you’re not whipping.)
  • < span style="display:block;">To the aquafaba, add the melted coconut oil, vanilla (optional) and maple syrup and beat or whisk (the aquafaba will drain a little – this is normal). Then add to the dry ingredients and stir briefly. You should have a firm, semi-sticky dough (see photo). If it’s too moist, add a little more coconut or almond flour.
  • Cover loosely and chill in the refrigerator for at least 30 minutes or overnight. 
  • Preheat oven to 350 degrees F (176 C). Take out 3 tablespoons of batter (I used this scoop, prepare two balls, then shape them together) and shape balls. Then press them lightly into the slices (see photo). Garnish with a few more chocolate chips if you like.
  • Place on a bare or parchment-lined baking sheet with about 1 inch space between each cookie to allow for some spread. -25 minutes or until the underside is golden brown and the top appears slightly swollen and cracked.
  • < span style="display: block;">Remove from the oven and let cool on the baking sheet for 10 minutes. Then carefully loosen them with a spatula – they may stick to the bare pan.
  • Enjoy immediately or allow to cool completely before storing leftovers in an airtight container at room temperature for up to 4 days, in the refrigerator for 1 week, or in the freezer for 1 month. < /div > < /li>
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