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!
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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