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chocolate coconut cookies

One bowl Coconut Almond Cookies

Course Dessert, Snack
Cuisine American, Spice It Your Way!
Servings 2 dozen cookies

Ingredients
  

Wet Ingredients

  • 1/2 cup Plant Milk any kind
  • 1 tbsp Flax Seed Meal
  • 1/3 cup Coconut Oil At room temperature
  • 1/3 cup Canola Oil Any neutral oil
  • 3/4 cup Coconut Pulp Use what is left from making one batch of coconut milk
  • 2/3 cup brown sugar
  • 1 tsp Vanilla or Almond Extract

Dry Ingredients

  • 1 1/2 cups whole wheat flour I used 1 cup WW flour and 1/2 cup All Purpose Flour
  • 1/2 cup Oat Flour Grind oats in a blender to make flour
  • 1/2 tsp salt
  • 1 tsp Baking Spda
  • 1/2 tsp Cream of Tartar optional, helps to make cookies crispier.
  • 1 tsp Nutmeg
  • 1 cup Sliced Almonds Substitute other nuts if you like
  • 1/2 cup Dark Chocolate Chips
  • 1/2 cup Unsweetened Coconut Flakes optional

Instructions
 

Wet Ingredients

  • Preheat oven to 375F. Line cookie sheet with parchment, or lightly oil. In measuring cup, add plant milk and flax seed. Mix and let sit for 5 minutes while you gather the remaining ingredients. Add oils, sugar, pulp and vanilla extract to large mixing bowl and mix. It will be lumpy depending on how warm it is in your house. It's okay, it'll all come together when you add the dry ingredients. Mix in flax seed mixture.

Dry Ingredients

  • Add in remaining ingredients. Just dump everything into the bowl in order shown. Mix until no flour remains to be seen and mixture is well incorporated. Drop by large spoonfuls onto cookie sheet about 1 inch apart. Bake for 13-15 minutes until brown on the edges. Cool on baking sheet 5 minutes before moving to rack to finish cooling. Store in loosely covered container at room temperature for up to 3 days.

Notes

You can use any mixture of flour that you like. I haven't tried gluten free because I don't have to watch that, but I'm sure you could substitute a gluten free baking mix for all the dry ingredients except the nuts and chocolate bits. If you don't like almonds, use walnuts or pecans. I found this to be a really good use for the coconut pulp, but you could use any nut milk pulp in this recipe with really good results.
Keyword coconut, coconut pulp