Vanishing Chocolate Chip Coconut Cookies

These cookies are not only plant-based and gluten-free, they are refined sugar-free. Made with almond flour and loaded with coconut and chocolate chips. A perfect dessert that will not last long!

Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 20

Ingredients

  • 2 flax eggs 2 tbsp ground flaxseed and 6 tbsp of water
  • 2 cups almond flour
  • 1 tsp aluminum free baking powder
  • 1/2 tsp salt
  • 3/4 cup unsweetened shredded coconut
  • 1/4 cup organic refined coconut oil melted but not hot
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 cup vegan chocolate chips

Instructions

  1. Mix flax eggs, set aside for at least 6 minutes.
  2. In a bowl, whisk almond flour, unsweetened coconut, baking powder and salt, until blended well.

  3. In a separate bowl, combine coconut oil, pure vanilla extract, pure maple syrup and flax eggs (after they have set for at least 6 minutes). Then add to dry ingredients and mix until just combined.  Fold in vegan chocolate chips.
  4. Cover and Chill in the fridge for at least 2 hours or even overnight.
  5. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  6. Shape dough into 1-inch balls, place on baking sheet and press down slightly to flatten a bit.
  7. Bake 10-12 minutes until the edges are slightly golden brown.
  8. Place on cooling racks.

Recipe Notes

inspired by Celebrating Sweets