These cookies are low sugar/glycemic and are flexible in several of the ingredients. If you don’t have the white chocolate chips, you can put in regular chocolate chips, or even some dried cranberries. If you don’t want to put in the flaked coconut, you can put all almonds, or replace the almonds for a different nut. I’ve made this before with chocolate chips, coconut and crushed pecans. Quite delish!! Use the sweeteners listed to make the cookies low glycemic, but if you don’t have some of them or don’t care I listed some subs on the ingredient list. Hope you enjoy!!
Makes 12-14 cookies
1 cup gluten free flour (I used Bob’s Red Mill)
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp sea salt
1/4 cup coconut sugar (can sub brown sugar, no longer low GI)
3 tbsp coconut nectar (can sub maple syrup, agave or honey, no longer low GI)
3 tbsp brown rice syrup
3 tbsp almond butter
3 tbsp unrefined coconut oil
2 tbsp hot water
1 1/2 tsp pure vanilla extract
1/3 cup vegan white chocolate chips (can switch for chocolate chips if you don’t have white)
3 tbsp almonds (sliced, silvered, chopped, your pref)
3 tbsp coconut flakes
Preheat the oven to 350F. In a medium baking bowl mix all of the ingredients in italics (coconut sugar to vanilla). Once they are all smoothly mixed together, add in the rest of the ingredients and mix by hand all at once.
On a parchment lined baking sheet, spoon the batter into round shapes. The cookies will spread but only slightly, so have the shapes close to the way you want them.
Bake for 11 min (12 min if you have a gas oven). Remove from the oven & let the cookies sit on the sheet for 1 min, then slide the parchment paper along with the cookies off the baking sheet & allow to cool.