Ingredients

• 2 cups almond flour, almond meal, gluten-free all purpose flour, or buckwheat flour, or 1 3/4 cup chickpea flour (you can also swap in up to 1/2 cup oat flour with any of the above)
• 1/4 cup melted Earth Balance or other vegan butter, or melted coconut oil
• 1/4 cup brown rice syrup, agave, or maple syrup
• 1/2 teaspoon baking soda (not baking powder!)
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/4 to 1/2 cup vegan chocolate chips

Directions

Preheat your oven to 350°

Grease a cookie sheet, or line it with parchment paper or a silicon mat.

Mix all of the dry ingredients in a bowl (if you have a stand mixer, it is great for this recipe), mixing them well.

Now add all of the wet ingredients, and beat/stir until just well-mixed. Do not over-mix.

Stir in the chocolate chips.

Drop by spoonfuls onto the cookies sheet. Smoosh the cookies down a bit with the back of the spoon (and shape them if you are particular about that sort of thing), because these babies don’t spread very much – or at all, depending on which ingredients you use.

Bake for 7-10 minutes, until golden brown. Again, how long they take to bake will depend on which ingredients you use, so start checking them at 7 minutes, just to be sure they don’t get overcooked, although most combinations of ingredients will take 8-9ish minutes.

Let cool on the pan for 5-10 minutes, then transfer to a rack to finish cooling.