Miniature Chocolate Chip Cookies (vegan and gluten-free!)

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 57.4

Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 31.0 mg
Total Carbs: 5.7 g
Dietary Fiber: 0.8 g
Protein: 1.1 g

View full nutritional breakdown of Miniature Chocolate Chip Cookies (vegan and gluten-free!) calories by ingredient

Introduction

Bite-sized chocolate chip cookies made with ground almonds, oats, and coconut oil! Plus vegan chocolate chips (my new favorite thing!) They're so good! You can't eat just one! And you can have more than one when they're only 58 calories each!! Bite-sized chocolate chip cookies made with ground almonds, oats, and coconut oil! Plus vegan chocolate chips (my new favorite thing!) They're so good! You can't eat just one! And you can have more than one when they're only 58 calories each!!

Minutes to Prepare: 10

Minutes to Cook: 8

Number of Servings: 20

Ingredients

1/2 cup almond flour (I used a coffee grinder to grind up raw almonds until they were powdery; there may be some clumps.)

1/2 cup oat flour (Coffee grinder again!)

2 Tbsp unsweetened dried coconut flakes

1/4 tsp baking soda

1/8 tsp salt

2 Tbsp unrefined coconut oil (I heated in a small bowl, I heated it slightly over the oven vent while it preheated so the oil would melt a bit.)

2 Tbsp agave nectar

1/2 tsp vanilla extract

1/4 cup vegan semisweet chocolate chips

Directions

Preheat your oven to 350 degrees, and line two baking sheets with parchment paper. Set aside. In a medium bowl, combine almond flour (or ground almonds), baking soda, and salt. In a small bowl, whisk together heated coconut oil, agave nectar, and vanilla. Pour wet mixture into dry and stir until blended. You may have to smear the wet and dry ingredients to fully incorporate, but it will be enough liquid to mix. Trust me! Stir in chocolate chips, but they may not all stick into the dough. The dough may seem a bit crumbly. Drop dough by teaspoons (very small) onto baking sheet, 2 inches apart. They will only grow slightly. Bake 7 to 8 minutes or until golden. Be sure not to burn the bottoms of them! Let cool 5 minutes before moving to a cooling rack. Or else, I just let them cool on the baking sheet.

Number of Servings: 20

Recipe submitted by SparkPeople user CRAUDI.