November 21st, 2024
Recipes
Soft-Baked Chocolate Coconut Cookies
Valentina P
- Difficulty
•
- Time 30"
Chocolate chip and coconut cookies with a tender, soft-baked texture. Made with almond flour and coconut flour for a naturally grain-free and egg-free chocolate chip cookie recipe. Vegan.
How To MakeDiet Type: Plant-based
Shopping List
- 1 cup coconut sugar (or cane sugar)
- 3/4 cup almond flour
- 1/2 cup + 2 tablespoons coconut flour
- 1/2 cup coconut oil, melted
- 1/2 cup vegan chocolate chips
- 33333333/100000000 cup non-dairy milk
- 33333333/100000000 cup unsweetened shredded coconut
- 6 tablespoons cold water
- 2 tablespoons flax meal
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit.
- Step 2: Stir the flax meal together with the cold water in small bowl. Refrigerate 10 minutes until thickened.
- Step 3: Meanwhile, combine the sugar, almond flour, coconut flour, melted coconut oil, milk, shredded coconut, vanilla, and baking powder in a mixing bowl. Add the flax mixture and stir until a thick dough is formed. Fold in the chocolate chips.
- Step 4: Roll the dough into balls flatten into thick cookies. Place on a parchment-lined baking sheet, leave some space between each. Bake for 15 minutes. Place on a cooling rack to cool. Note: The cookies will be very soft when coming out of the oven, so resist the urge to pick them up or eat them immediately.
- Serve: Enjoy these slightly warm, chilled, or even frozen.
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Soft-Baked Chocolate Coconut Cookies
PT30M 1 cup coconut sugar (or cane sugar) 3/4 cup almond flour 1/2 cup + 2 tablespoons coconut flour 1/2 cup coconut oil, melted 1/2 cup vegan chocolate chips 33333333/100000000 cup non-dairy milk 33333333/100000000 cup unsweetened shredded coconut 6 tablespoons cold water 2 tablespoons flax meal 2 teaspoons vanilla extract 1 teaspoon baking powder Gluten Free Paleo Vegan 15 Servings
Ingredients:
