Here is the recipe I have received hundreds of Dm’s about after I teased it on Insta-stories last month! Scroll down for the recipe and a special discount offer on buying the ingredients to make them!
So one of the most common questions I get from you guys is about how and where to find all of the unconventional ingredients that I use to make some of my recipes. As anyone with food allergies, sensitivities and dietary restrictions know, we have to get inventive and do a little research on finding the right products! And through some of these amazing “alternative products” we are able to create magic that makes us feel like we are not missing out on all of the deliciousness the world has to offer! So normally I spend a lot of time collecting these from all different places (three local stores and amazon)- but now I have discovered Thrive Market. An organic, allergen-free product haven and my new ONE STOP SHOP that also happens to deliver to my door. I had to tell you about it because I am seriously loving it! And Thrive has been cool enough to let my readers have a free first month of access to their store PLUS 25% off your first order, so there is no reason not to give it a try at least once!
Once you sign up (even if you don’t buy) you have access to my favorites page where you can see all my current favorite products. I will continue to add to that all the time to make it as convenient as possible for you to easily shop for the products that get you cooking and baking!
I am bringing up Thrive now, because I ordered almost everything from there that I used to make these ridiculously good cookies!! But I won’t make you wait any longer, lets get down to business!
Cookie Business..
There is not too much to say outside of the obvious which is that the flavor combo represented here is outstanding together and that you should make them immediately!
A few notes about different ways that you can alter them to suit your tastes.
1) You can leave out the chocolate chunk on top. I have made them that way too, and they were awesome and actually a little chewier since nothing was messing with the center bake.
2) You can add an extra half cup of coconut for a crispier, rounder cookie. I have made them that way too! That was the preference of some of my friends at work, and worth noting for those who love coconut and want a crispy buttery chunk of a cookie!
3) If you or someone you love has a nut allergy, don’t think twice about swapping the almond butter for sunbutter- this is also a very delicious option. Then just omit the slivered almonds in the recipe.
4) Don’t be scared to add dried cherries or cranberries to this recipe. YUM.
- ½ cup coconut oil
- 1 ½ cups brown sugar
- 2 teaspoons vanilla
- ⅔ cup almond butter (or you could sub sunflower butter)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon xanthum gum
- 2 ¼ cups gluten free all-purpose baking flour (I use Bobs Red Mill)
- ⅓ cup unsweetened coconut milk
- ½ cup shredded unsweetened coconut
- ½ cup chocolate chips (vegan)
- ½ cup slivered almonds 9optional)
- Chocolate chunks (optional) and coconut and sea salt for the top
- Preheat the oven to 350 degrees and prepare two sheetpans with silpats or parchment paper.
- In the bowl of a standing mixer fitted with a paddle, cream together the coconut oil, brown sugar, vanilla, almond butter, salt, and baking soda and then cream together until fluffy.
- Sprinkle in the xanthum gum and add the flour and mix until well combined. Add the coconut milk and mix until you have a uniform dough. Add the coconut, chocolate chips and the almonds and mix them in.
- Scoop the dough onto the prepared sheet pans and sprinkle them with a pinch of kosher or sea salt, a pinch of unsweetened coconut and then press one chocolate chunk into the middle of each dough ball (this is optional) and then bake the cookies for 12 minutes at 350 degrees.
- Pull them from the oven when they are light golden brown and the chocolate is all melty on top. Let them cool on the pan before removing.
I’ll take a batch of these for myself 🙂
you should- they are SO good!
Do you use canned coconut milk or the refrigerated carton?
I used refrigerated coconut milk in the carton!
Brown sugar- one and one half cups? TBS?
CUPS! eek!
Hi Xantham gum is in the instructions but not on the ingredient list. Do we still need it if we’re using the gluten free flour? I thought you only needed it if you were using almond flour or something without a natural binder.
Thanks Candace. I fixed it- 1/2 teaspoon of xanthum gum, but I think in this particular recipe that you could get away with ommiting it if you had none on hand. In general it depends on the brand of GF flour, the type I use does not have any blended in so I add a little.
How much xanthum gum?
I fixed this- so sorry for the delay.
What can I substitute for brown sugar? Will coconut palm sugar work? Other alternatives to cane sugar? (I’m allergic to cane sugar)
Hi Kimberly- Pia is allergic to cane sugar as well, so we actually use Brown Beet Sugar which is a direct substitute 1:1, but absolutely try coconut or palm sugar and tell me how it is!
Step #3… add the Xanthum gum… did I see it in the ingredients list??
Great catch Gina-= thank you so much. I fixed it- 1/2 teaspoon of xanthum gum, but I think in this particular recipe that you could get away with ommiting it if you had none on hand.
I can’t wait to make these. My daughter needs gluten free food and she loves coconut too, and almonds! Thank you, Sandra
Great! I hope you enjoy them!
Why is it every time I try to print your amazing recipes, there is a huge black box on top of the recipe which looks like the place you would watch the video of you making the recipe. This causes my printer to use A LOT of ink to color in that huge box. Is there anyway I can avoid this in the future, or is it something you do on your end? I end up just having to write it all down by hand (which is really inconvenient and time consuming). I’d appreciate some feedback to figure this whole printing thing out. Thanks!
Thanks Lisa- Thank you for letting me know. I have never heard that before and will certainly send it over to my IT team to help with. Until we get it figured out you can definitely copy and paste it into a word document fro easier printing.
Thank you so much Heather for posting Vegan and Gluten free recipes. They are so helpful to me on a restricted intolerance diet. I have many saved and hope to try them all some day!
You are SO welcome Florence! I am happy that I have a bunch of new baking recipes to share with you for the fall and winter, stay tuned!!
I love this recipe. I modified it a little. I used two cups of gf flour, a little more coconut milk to moisten the mixture and they are perfect. They spread more than expected but I love how gooey they are. Thanks!
I am very glad to read this blog. Such a amazing as well as beneficial for me. Thanks for sharing with us.