A few weeks ago, Brianna and I found the most amazing recipe for coconut flour chocolate chip cookies (original recipe here). I made some modifications to the recipe so that they’re vegan and sugar-free, and they are just insaneeee. Been making them weekly so I had to share the recipe with you all!
Ingredients:
- 1 cup almond butter
- 1/4 cup coconut oil
- 1/2 tsp monk fruit powder
- 4 flax eggs (1 flax egg = 1 tablespoons ground flaxseed meal with 3 tablespoons water)
- 3 tsp vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon celtic sea salt
- 1/2 – 3/4 cup coconut flour (1/2 for a more doughy consistency, 3/4 for a little dryer consistency)
- 1 plant alchemy chocolate bar, chopped up (use code MONA to get 10% off)
Instructions:
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Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
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Place the almond butter, coconut oil, and monk fruit in a bowl and mix until smooth. Add the flax eggs and vanilla and mix again until evenly combined.
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Sprinkle the baking soda, cinnamon, and salt over the top. Sprinkle in the coconut flour. Mix until the batter forms a smooth dough. Using a spoon or spatula, gently fold in the chocolate chips.
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With a small cookie scoop or spoon, portion the dough by heaping tablespoons onto the prepared cookie sheet. (I like to make them extra big so each cookie is 2 heaping tablespoons). With your fingers, lightly flatten the dough, as it will not spread during baking.
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Bake for 7-10 minutes or until the cookies turn barely golden brown at the edges and feel lightly dry. They will be very soft. Let cool on the baking sheet for 3 minutes, and then transfer the cookies to a wire rack to finish cooling.
Hope you enjoy! xx
