Forgot Your Password?

Create an Account

Desserts Snacks

Creamy Coconut Mylk Cookies

The words ‘Chocolate Chip Cookies’ make me melt! I think most of us would have devoured a few in our time so I wanted to make a vegan + gluten free version of the cookies I have such fond memories of! Big chunks of the Creamy Coconut Mylk Chocolate make this cookie a heavenly experience! - Emily Williamson

Creamy Coconut Mylk Cookies

Print Recipe

MAKES 8 large cookies

ingredients

1 cup almond meal (flour)
¼ cup coconut flour
1 teaspoon baking soda
½ tsp fine himalayan sea salt
¼ almond milk
¼ cup Coconut Oil, melted see product
¼ cup Coconut Nectar
½ tsp Vanilla Powder
80g Creamy Coconut Mylk Chocolate Bar, chopped into small pieces see product

method

Step 1Preheat oven to 180°C and line a baking tray with baking paper.
Step 2In a bowl, mix the coconut & almond flour, baking soda and salt. Pour in the almond milk, melted coconut oil, coconut nectar and vanilla powder, mix well. Gently fold through the chocolate pieces.
Step 3Leave the dough to rest for 5 minutes so the coconut flour can absorb some of the excess moisture. Divide the mixture into 8 pieces and carefully shape into balls and gently flatten with your hands or the back of a fork.
Step 4Bake for approximately 10 minutes or until golden brown. Cool on the baking sheet for a few minutes so they harden slightly, then slide onto a cooling rack to cool completely.