Almond Milk Chocolate Chip Cookies
Serves: 18 cookies
*These cookies are best eaten the same day they are baked!
  • ⅓ cup Coconut Oil, solid but not hard
  • ½ cup Coconut Palm Sugar
  • ¼ cup Maple Syrup
  • ⅓ cup Almond Butter
  • 2 teaspoons Vanilla
  • 1 Egg
  • 1 cup Dried Almond Pulp or Almond Flour *see my recipe for almond milk
  • 3 tablespoons Coconut Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Sea Salt
  • ¾ cup Chocolate Chunks (I like to chop up a Lindt 70% bar)
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Beat the coconut oil and coconut palm sugar together in a mixing bowl for 1 minutes. Beat in the maple syrup, almond butter, and vanilla. Add the egg and beat in until combined.
  3. Add the dried almond pulp, coconut flour, baking soda, and salt to the mixture and beat in until very well combined.
  4. Scoop the dough onto the prepared cookie sheet using a 2 T. scoop, spacing 2" apart.
  5. Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are golden brown.
  6. Remove from the oven. Let sit on the sheet for one minute, then remove to cool on a rack.
  7. Cookies are best eaten the same day they are cooked as the edges will be crisp but the inside soft and chewy. They can be stored in an airtight container for several days.
Recipe by The Kitchen McCabe at