It really doesn’t get much easier and more delicious than this cookie right here. Its a classic combination that never misses. Try not to eat the respective batter. Or do. Its all delicious.
They are of course VEGAN, dairy free, gluten free, flourless bites of perfection. See Notes below for details
- 1.5 cups dairy free chocolate chips
- 2/3 cup chopped almonds (lightly salted)
- 12 oz. sweetened coconut shreds
- 1 (11.25 oz) can sweetened condensed coconut milk*
Preheat oven to 325 F. Line a cookie sheet with parchment paper.
In large bowl, mix all of the ingredients until combined. Using an ice cream scooper (and with wet finger tips) drop balls of the mixture onto your cookie sheets. Form and flatten tops as best you can. Mixture will be very sticky and this is where you need wet fingers to form them properly.
Bake for 12 minutes or until tops of coconut are just golden brown.
Yields 36 cookies.
*This may be hard to find (I found mine in the organics section of my local Stop & Shop)… see pic below. You may also sub in regular sweetened condensed milk found more readily (if lactose is not an issue for you).
Recipe adapted from momontimeout.com