Vegan Low-Carb Almond Flour Chocolate Cannaflour Cookies (Gluten-Free, Dairy-Free, Soy-Free, Low-Carb, Vegan, THC-Free)

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients: In a medium bowl, combine almond flour, cannaflour, cacao powder, baking soda, and salt. Stir well to combine.

Combine Wet Ingredients: In another bowl, whisk together melted coconut oil, almond butter, monk fruit sweetener (or erythritol), maple syrup (if using), and vanilla extract until smooth.

Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir until a dough forms. If the dough is too thick, add almond milk, one tablespoon at a time, until the dough is cohesive but not too sticky.

Fold in Chocolate Chips: Gently fold in the dairy-free, sugar-free vegan chocolate chips (if using).

Form Cookies: Scoop dough into tablespoon-sized balls and place them on the prepared baking sheet. Flatten each ball slightly with your fingers or a fork to form a cookie shape.

Bake: Bake for 15–18 minutes, or until the edges are golden brown and firm. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serve: Once cooled, enjoy your delicious, low-carb, dairy-free, vegan, and cannabis-infused cookies!