Looking for a tasty treat that takes only a few minutes of preparation to make? Then these addictive morsels are for you! The cookies have a perfect texture and can be enjoyed hot or stored in a container for a loved one’s lunchbox or an afternoon snack.
My daughter, who speaks both English and French, said to me after I made these cookies today, Maman, plus les Cookies s’il vous plaît !
1 can coconut milk (this brand is BPA free)
2 1/4 cups shredded, unsweetened coconut flakes
2/3 cup coconut sugar (or sweetener of choice)
1/3 cup almond butter
3/4 cup dairy-free chocolate chips (optional)
1 tsp. pure vanilla extract
1 tsp. almond extract
Preheat oven to 325 degrees. Place all ingredients except for the chocolate chips into a large bowl and beat with an electric mixer on medium speed for 2 minutes. Place a mat on top of a cookie sheet (parchment paper will also work). Drop a tablespoon of batter per cookie onto the mat, spacing each cookie at least an inch apart. Bake for approximately 22 minutes. Repeat with another dozen cookies on an additional cookie sheet.
Optional-While cookies are baking, place chocolate chips into a small saucepan on the stove over low heat until the chocolate melts. Remove saucepan from burner. Take cookies out of the oven and let cool for 5 minutes. Drizzle over cookies if desired.
Makes 2 dozen cookies.
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