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!

Almond, Coconut, Chocolate Chunk Cookies- Vegan and Gluten-Free from HeatherChristo.com

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..

Almond, Coconut, Chocolate Chunk Cookies- Vegan and Gluten-Free from HeatherChristo.com

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.

Almond, Coconut, Chocolate Chunk Cookies- Vegan and Gluten free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees and prepare two sheetpans with silpats or parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Print Recipe  

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!

Almond, Coconut, Chocolate Chunk Cookies- Vegan and Gluten-Free from HeatherChristo.com

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..

Almond, Coconut, Chocolate Chunk Cookies- Vegan and Gluten-Free from HeatherChristo.com

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.

Almond, Coconut, Chocolate Chunk Cookies- Vegan and Gluten free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees and prepare two sheetpans with silpats or parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.