Coconut Oil Vegan Chocolate Chip Cookies - Lily of the Desert

Coconut Oil Vegan Chocolate Chip Cookies

Now that the kids have returned to school, your calendar will be filling up with events! If you’ve got a bake sale, potluck, or snack day coming up, our newest recipe is sure to be a crowd pleaser! These Coconut Oil Vegan Chocolate Chip Cookies are filled with healthy ingredients, dairy free, and simply delicious!

Ingredient Spotlight

Who knew cookies could be good for you? Well, these certainly are! Let’s look at a few of the ingredients that make this recipe such a smart choice!

  • Coconut Oil: This flavorful oil is an excellent alternative to baking’s most famous ingredient – butter. It has a buttery texture when in solid form, making it easy to add to recipes. Our organic virgin coconut oil provides several health benefits, including its bacteria-fighting and energy-generating properties. 
  • Almond Butter: This popular nut butter is made from ground, roasted almonds and has become a popular option for PB&J lovers allergic to peanuts. Almond butter helps control cholesterol levels and contains several vitamins and minerals.
  • Flaxseed: These versatile and crunchy seeds are packed with nutrients, including protein, fiber, and omega-3 fatty acids. They help promote heart health by lowering cholesterol and blood pressure levels.

Here’s What You’ll Need

When you’re ready to head to the kitchen, make sure you have the following items on hand.

  • Large bowl
  • Mixing spoon
  • Measuring cups
  • Measuring spoons
  • Baking sheet
  • Wire cooling racks
  • Parchment paper
  • Cookie scoop

Coconut Oil Chocolate Chip Cookie Recipe

  • 1 tablespoon ground flaxseed
  • 3 tablespoons water, plus more if necessary
  • 2 tablespoons refined coconut oil, softened but not melted
  • ½ cup brown sugar (or coconut sugar)
  • ¼ cup almond butter
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup vegan semisweet chocolate chips
  • Flaky sea salt, for sprinkling

Let’s Get Baking!

  1. Preheat your oven to 350F and place the parchment paper on the baking sheet.
  2. In the large bowl, combine the ground flaxseed and water. Whisk together and let the mixture stand for 5 minutes to thicken.
  3. Using the same bowl, add the coconut oil, sugar, vanilla, and almond butter. Whisk until combined.
  4. Next, add the almond flour and sprinkle the baking soda and salt over the mixture.
    Use a wooden spoon or spatula to stir all of the ingredients. If the mixture appears too dry, add 1 – 2 tablespoons of water. Once everything is well combined, fold in the chocolate chips.    
  5. Use a 2-tablespoon cookie scoop to place the dough onto the baking sheet. Press down slightly and sprinkle with the sea salt if desired.
  6. Bake the cookies for 10 -13 minutes or until the edges begin to brown.
  7. Let the cookies cool on the pan for 5 minutes, and then move them to the wire rack.
  8. When the cookies are cool, you can store them in an airtight container or freeze them.
    (Note: Place frozen cookies in a 350F oven for 5 minutes to reheat.)

Now…pour yourself a glass of milk or cup of tea and enjoy these irresistible cookies!

Everything’s Better With Lily

Whether creating after-school snacks, breakfast smoothies, or decadent desserts, Lily of The Desert products makes terrific additions to your recipes. You can find them at most major grocers and health food stores. Use our handy store locator to find a nearby retailer, or enjoy the convenience of shopping on our website.

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