Vegan Almond Butter Coconut Cookies
These cookies are high in healthy fats, which means they are filling (honestly they could probably be eaten for breakfast if need be! Although I haven’t tried it with real eggs, I’m sure you can use two eggs instead of flax :)
Ingredients
- 2 Tbsp. flax
- 5 Tbsp. water
- 1 cup gluten free flour
- 1 1/2 cup gluten free oats
- 1 cup coconut flakes
- 3/4 cup almond butter
- 2 Tbsp. avocado oil
- 1/4 cup coconut butter
- 1 tsp. vanilla
- 3 tsp. cinnamon
- 1/2 cup coconut sugar
- 2 Tbsp. maple syrup
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2/3 cup vegan chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, combine flax and warm water. Stir together until the mixture thickens slightly—this is an egg substitute!
- In the microwave, melt the coconut butter until almost liquid. Then place in medium bowl along with avocado oil, almond butter, flax mixture, vanilla, and maple syrup. Mix ingredients together until smooth.
- In separate bowl, combine flour, oats, coconut flakes, cinnamon, coconut sugar, baking powder, and baking soda—mix together. Add wet ingredients to dry and mix together, making sure to get all of the dry ingredients from the bottom of the bowl. Finally, add the chocolate chips.
- Roll dough into 2-3 inch balls and place on a nonstick baking sheet. Place in oven for 15-18 minutes.
- When time is up, remove from oven and allow to cool for 5 minutes, then enjoy!