20-minute Vegan Chocolate Chip Cookies

20-minute Vegan Chocolate Chip Cookies

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I don’t know why, but we just don’t seem to make them very often. And I’m not ok with that. My mom always had a fail-safe chocolate chip cookie recipe that she could throw together in 30 minutes without looking at the instructions. Naturally, I asked for her recipe. 8 ingredients and done in under 20 minutes. Now, that’s my kind of cookie. Being that it is December and all, I’m sure I could have gone with the more obvious cookie options. Like sugar or gingerbread ones. But I decided on chocolate chip instead. Almond meal is the perfect substitute for flour in this recipe because it adds some kind of buttery deliciousness. PS – The dough itself is pretty good before you ever cook it, if you’re into that sort of thing. Preheat oven to 335º and line a baking sheet with parchment paper. Combine dry ingredients in a medium bowl. Combine wet ingredients in a separate bowl and add in dry mixture. Use a spoon to scoop the dough into 10-12 cookies. No need to flatten, roll, or smoosh – just leave them rough. When they start to brown, bake them for about 2 more minutes. Notify me of new posts by email. Welcome to the Fitchen!I’m Jordan – I spend 93% of my free time in the kitchen. I work a traditional 9-5 during the week but my nights and weekends are spent cooking or sitting on the kitchen floor with my other half, Clark. Together, we make up the team at The Fitchen. Don’t miss a post!

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