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
- To a large mixing bowl, add coconut oil, sugar, almond butter, aquafaba (or eggs), salt, cinnamon and baking powder and stir/whisk to combine.
- 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.”
- Stir in chocolate chips, cover, and refrigerate for at least 30 minutes.
- 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.
- 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.