My friend Kassidy made these cookies for me once – I was hooked! A delicious alternative to regular cookies. These are great because they are vegan, plus gluten & dairy free!
Update: I increased the almond flour by 1/4 cup and added a scoop of pureed pumpkin. Cookies were much more “cookie” like, meaning they held their shape better and consistency was good! Pumpkin flavor was very slight and almost unnoticeable.
2 1/2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup coconut oil, melted
1/2 agave nectar (I use a bit less honey)
1 tbsp vanilla extract
1/2 cup chopped dark chocolate (73% cacao or higher)
1/2 cup chopped toasted nuts (walnuts, cashews, macadamia)
1/2 cup unsweetened shredded coconut, toasted
Preheat over to 350. Line 2 baking sheets with parchment paper.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, combine coconut oil, honey, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate, nuts, and coconut.
Spoon the dough 1 tbsp at a time onto the prepared baking sheets, pressing down with the palm of your hand to flatten, leaving 2 inches between each cookie.
Bake for 7-10 minutes, until lightly golden. Let the cookies cool on the baking sheet for 20 minutes, then serve warm.