Almond Joy Chocolate Chip Cookies (vegan, refined sugar free)
These almond joy chocolate chip cookies have all the main ingredients of your favorite almond joy candy. It’s filled with delicious coconut, almonds, and chocolate. It’s refined sugar free and vegan, but you will never know! I love the flavors and all the textures in these cookies. The coconut adds chewiness while the almonds add some crunch. It’s is naturally sweetened with coconut sugar and of course we can’t forget the chocolate chips! It’s like a more sophisticated almond joy in cookie form. It comes together quick too!
Almond Joy Chocolate Chip Cookies (vegan, refined sugar free)
These almond joy chocolate chip cookies will remind you of an almond joy, but in a sophisticated cookie form! Plant based and so tasty!
Print Recipe
Ingredients
- 1/3 cup coconut oil, melted and cooled
- scant 1/2 cup coconut sugar (or brown sugar)
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1 tsp vanilla extract
- 1 cup + 1 Tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup shredded coconut
- 1/3 chopped almonds
- 1/3 cup non-dairy chocolate chips (I used dark chocolate)
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Make the flax egg by combining the ground flaxseed and water in a small bowl. Stir and set aside for 5 minutes to thicken.
- In the bowl of your stand mixer, add the coconut oil and coconut sugar. With the paddle attachment, cream for 1 minute until nice and combined. Add the flax egg and the vanilla and cream for another minute.
- Add the flour, baking soda, baking powder, and salt. Mix on low until everything is combined. Add the coconut, almonds, and chocolate chips. Pulse the mixer a couple times to make sure everything is evenly incorporated.
- With a 1.5 Tbsp cookie scoop, scoop dough and use your fingers to press the dough into the scoop. Place dough onto the prepared baking sheet. I got 12 cookies total. Gently flatten each cookie slightly. This is optional, but you can sprinkle and press in a little more coconut, almonds, and chocolate chips on the top to make them pretty. Bake for 9-12 minutes (mine took 11). Let cookies cool on the pan for 15 minutes and then place them on a wire rack to cool completely. Enjoy!
Servings: 12
