Although I love a buttery cookie, these dairy-free and egg-free cookies are an great option to cover most dietary restrictions, except nut allergies (sorry!). You don’t have to compromise on that soft chewy chocolatey goodness here.

My stellar hairstylist is vegan, so I prepare a batch of these chocolate chip cookies to share during my last appointment, and they were a hit!

Ingredients

1/2 cup almond flour
1/2 cup ground pecans (OR can be substituted with another 1/2 cup of almond flour)
1/4 cup dark sugar-free vegan chocolate chips
2 Tbsp golden monkfruit sweetener
2 Tbsp coconut oil, melted
2 Tbsp unsweetened almond milk
1 tsp vanilla extract
Pinch of salt

Yields: 12 small cookies
Per serving* (per cookie):
Calories: 93
Net carbs: 1
Protein (grams): 2
Fat (grams): 9

Prep time: 8 min
Cook time: 12 min
Total time: 35 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 325F.

In a large bowl, mixed together all the ingredients, until well combined.

Scoop enough dough to make a ball about 1-inch in diameter and place on a parchment-lined baking sheet. Press and shape into a cookie shape. Repeat for the remaining dough.

Bake the cookies for 10-12 min. Remove the tray from the oven and allow to cool 15 min.

Store in an airtight container. The cookies can be kept at room temperature, or refrigerated or frozen for longer storage.