Vegan Coconut Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- 1 cup date sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup vegan dark chocolate chips - I love Lily's stevia sweetened vegan chocolate chips
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the almond flour and date sugar. Be sure to break up any lumps in the almond flour or date sugar before measuring - you can use a sifter if you have one! I just use a fork and make sure there are no large clumps in the mixture.
- Add the applesauce and stir to combine into a thick dough.
- Add the vegan chocolate chips and coconut, and mix thoroughly.
- Portion about 2 tablespoons for each cookie, and carefully set them on a lined baking sheet, pressing them gently with your hands to get them into a circular, even shape.
- Bake the cookies for 20 minutes, then let them cool on the pan for 10 minutes before carefully removing.
- Store in a tupperware in the refrigerator or at room temperature. Due to the moisture and natural oil in the cookies, they will soften a bit when stored.