It’s been a little slow over here on the blog, busy with life and birthday celebrations (I just turned 23!) and hosting workshops, but I want to share this highly requested recipe with all of you lovely people! I made these cookies for my friends, and they are definitely worth sharing.
It’s so easy to swap out simple ingredients like almond milk for cows milk, coconut oil for butter, coconut sugar or dates for white sugar, and try adding in some nuts and seeds to make ’em a little healthier!
These are perfect for parties, potlucks and just to have around the house, because sometimes you just want a good ol’ chocolate chip cookie.
- 2 and 1/2 cups of organic whole wheat flour or all-purpose gluten-free flour
- 2/3 cup of coconut oil
- 2/3 cup of coconut sugar
- 2/3 cup of unsulfured unsweetened shredded coconut
- 1 tbsp. of pure vanilla extract
- 1 tsp. baking soda
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. Himalayan salt
- 3/4 cup of unsweetened almond milk
- 1 and 1/2 cups of dairy-free chocolate chips or raw cacao nibs
- Preheat the oven to 350F.
- In a large bowl, add all ingredients. I used my hands to combine everything fully.
- Roll into small 2 tbsp. balls and lay onto a baking sheet.
- Bake for about 13-15 minutes.
- Remove from oven and let cool for a few minutes. Best enjoyed warm out of the oven, with a cold cup of almond milk.