These are super easy and quick to whip up! Gluten free, soy free, vegan, and Keto friendly! And thank you to my wonderful photographer friend for taking a photo of all my yummy healthy sweet treats. I brought her a birthday sampler and she flipped!!
1 1/2 cup fine ground almond flour
1/2 cup fine shredded coconut
1/2 cup coconut sugar, plus a little extra for sprinkling on top before baking
1/3 cup coconut oil plus 1 tablespoon
2 tablespoons plant milk or creamer
1/2 teaspoon stevia or monk fruit sweetener (optional or add 2 extra tablespoon coconut sugar instead)
1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons mini chocolate chips
Preheat over to 325 degree Fahrenheit. Stir dry ingredients only first, then add all the liquids while blending or stirring. Form into small balls then slightly flatten on cookie sheet with fork. Bake for 10-12 minutes on center rack or bottom rack for crispier golden bottoms. 10 minutes leaves them more soft and 12 minutes more crisp. Let cool completely out the cookie sheet so they do not crumble. Store in fridge up to 2 weeks.