Happy May!
Trees are finally getting leaves and flowers are starting to bloom. It’s a beginning of a beautiful season in upstate NY. Here’s a chocolate chip cookie recipe we are currently obsessing over.
These have just the right amount of crunch which I like. If you happen to have any leftovers, put them in the freezer. These also taste great right out of the freezer.
Almond Coconut Chocolate Chip Cookies
*Makes about 16 cookies but varies by size.
Ingredients:
1 banana, mashed
1.5 cups almond flour
1 cup shredded coconut
1 tsp baking soda
1/2 tsp pink salt
1/2 cup maple syrup
1/3 cup almond butter
1 tsp vanilla flavoring
1 cup vegan chocolate chips (I’m currently using unsweetened chocolate chips from Santa Barbara Chocolate Company).
Direction:
Mix everything to make a dough and take about a tablespoonful to form a shape. Bake at 350F for 25 minutes.
*If you prefer softer cookies, bake them for 13-15 minutes.
