Choc Chip Cookies


Adapted from the Minimalist Baker 

  • 1/4 cup coconut oil (soft or melted)
  • 1/4 cup rapadura (you can get rid of this, and just add some stevia? maybe 6 drops - and add an extra 1/3 cup of almond meal to sub for the texture/consistency of it)
  • 2 Tbsp almond butter
  • 3 Tbsp aquafaba - (or 1 - 2 eggs)
  • 1/8 tsp sea salt
  • 1/2 tsp baking powder
  • 1 1/3 cup almond flour
  • 1/2 cup desiccated/shredded coconut
  • 3/4 cup vegan dark chocolate chips - (or cocao nibs )
  • 1 tsp cinnamon or fresh grated ginger


  1. To a large mixing bowl, add coconut oil, sugar, almond butter, aquafaba (or eggs), salt, cinnamon and baking powder and stir/whisk to combine.
  2. Add almond flour and coconut and mix again. It won’t be so thick that you can’t continue mixing it, but it should appear “doughy.”
  3. Stir in chocolate chips, cover, and refrigerate for at least 30 minutes.
  4. Preheat oven to 180 C. Once chilled, scoop out rounded Tablespoon amounts of dough and place them 2 inches apart on a tray with baking paper. Press down slightly to flatten.
  5. Bake for 13 minutes or until the edges are just slightly golden brown and the tops appear dry. Remove from oven and let rest on the pan for 5 minutes. Store leftovers in an airtight container at room temperature up to 3 days or in the freezer up to 1 month.
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