Grain-free vegan chocolate cookies

This post is also available in: Español (Spanish)


1 cup almond flour
1/4 Cup cocoa powder
7 tablespoons coconut sugar
2 tablespoons tapioca starch
1/2 teaspoon baking powder
1/4 teaspoon fine salt
3 tablespoons almond milk
1 teaspoon vanilla extract
1/2 cup cashew butter or almond butter
1/4 Dark chocolate chips


  • Firsrt cover a baking tray with parchment paper and preheat the oven to 190 degrees celsius.
  • In a bowl, add the almond flour, coconut sugar, tapioca starch, baking powder, cocoa powder and stir well until smooth.
  • Then add the wet ingredients like non-dairy milk, chocolate chips, vanilla, and cashew / almond butter and stir again until a moldable batter is formed.
  • I like to use my hands to press the dough together and knead and rotate it many times until it is all moist and easily forms into a large ball.
  • Now, with your hands, form small balls of 40 grams each (approximately) and place on the baking sheet separated from each other as they will spread and inflate each other.
  • Press each cookie to 1/2 inch thick and bring the edges together in a round shape.
  • Bake for 10-11 just until the edges start to brown and have puffed up well and spread out a bit. (Be careful with overcooking or the edges may burn)
  • Let cool on pan for 10 minutes before cooling another 10 minutes on a cooling rack.
  • Enjoy it!!

This post is also available in: Español (Spanish)