I absolutely love these vegan Coconut Chocolate Chip Cookies! They’re easy, delicious, and healthy, too, as they contain good-for-you dark chocolate and coconut oil.
I’m sure by now you’ve heard about coconut oil’s amazing metabolism-boosting benefits. But I recently heard that when you cook with coconut oil you need to add another part of the coconut, such as coconut meat or milk, in order to properly metabolize the oil. Interesting!
That information prompted me to add a bit of shredded coconut to this recipe, which turned out to be a win-win, both taste-wise and nutrition-wise.
Give these scrumptious gems a try–you’ll be glad you did!
Coconut Chocolate Chip Cookies
Makes 24 cookies
2 cups almond flour (I like Honeyville Grain)
1/4 cup coconut oil, softened
3 tablespoons pure maple syrup
1/4 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup dark chocolate chips
1/3 cup shredded coconut
Preheat oven to 350 F.
In a medium bowl, whisk together the almond flour, salt, and baking soda. Add coconut oil, maple syrup, and vanilla extract and mix well.
Fold in the chocolate chips and coconut. Drop batter by tablespoons onto a baking sheet lined with a Silpat (silicone baking sheet) or parchment paper.
Bake for 8 to 9 minutes, until the edges are golden brown.
Allow to cool on pan for 10 minutes before serving.
Adapted from this recipe.