Click here to printCreamy 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
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
- ¼ cup Coconut Nectar
- ½ tsp Vanilla Powder
- 80g Creamy Coconut Mylk Chocolate Bar, chopped into small pieces
method
- Step 1 :Preheat oven to 180°C and line a baking tray with baking paper.
- Step 2 :In 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 3 :Leave 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 4 :Bake 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.
Article printed from Loving Earth: https://lovingearth.net/