Vegan Coconut Flour Cookies (Gluten-Free)

These coconut flour cookies are vegan and gluten-free.
You only need four ingredients!

Ingredients:

½ cup + 2 tablespoons (75 g) coconut flour
⅓ cup maple or agave syrup
¼ cup melted coconut oil
1 tablespoon unsweetened almond milk (room temperature)

Optional:
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions:

1. Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Set aside.
2. Combine the “dry” ingredients in a bowl: coconut flour and salt.
3. Stir in the maple syrup, melted coconut oil, vanilla extract, and almond milk (room temperature).
4. Mix with a silicone spatula for about 40 seconds (until you have a soft, sticky, and moist cookie dough).
5. Let stand for 5 minutes (at room temperature). The dough should remain soft, sticky, and easy to shape into balls.
6. Scoop out one tablespoon of dough and roll it out between your oiled hands. Place the ball on the baking sheet and flatten it slightly, forming a flat cookie shape.
7. Repeat until you have 9 cookies.
8. Bake for 10-12 minutes, or until the edges are starting to lightly brown. Baking time will depend on the thickness of the cookies. Just don’t overbake them, as they will become very hard and dry.
9. Let cool on the baking sheet for 10 minutes (don’t touch them, as the hot cookies will still be soft). Then transfer them to a wire rack to cool to room temperature.
10. If you want to decorate the cookies with melted dark chocolate, first wait until the cookies have cooled to room temperature. By the way, you can put the chocolate-dipped cookies in the freezer for 2-5 minutes (the chocolate layer will set faster).

Yield: 9 cookies
Recipe: theconsciousplantkitchen.com