Maddie and Walter’s coconut chocolate chip cookies

Maddie and Walter’s cookies are so moist and yummy, you won’t be able to stop eating them!


  • 1  1/4 cups almond flour
  • 1/3 cup chocolate chips (or dried fruit)
  • 1/4 cup mixed seeds (such as hemp seeds, sesame seeds, ground pumpkin, or ground flax seeds)
  • 1/4 cup desiccated unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup coconut sugar (or turbinado sugar or brown sugar – they all work!)
  • vegan equivalent of 1 large egg (use your favorite recipe or try one of these!)
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1 Tbsp agave nectar (or maple syrup) 


  1. In a large mixing bowl, stir together almond flour, chocolate chips, seeds, coconut, baking powder, salt, and sugar.
  2. In a separate bowl, beat the egg equivalent until light and fluffy.
  3. Add the melted coconut oil, vanilla, and maple syrup and beat or whisk to combine with the egg equivalent.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. You should have a firm, semi-tacky dough. If too wet, add a bit more coconut or almond flour.
  5. Loosely cover and chill in the refrigerator for at least 30 minutes or overnight.
  6. Preheat oven to 350 degrees F.  Line cookie sheet with wax paper.
  7. Scoop out balls of dough and place on baking sheet.  Press down with fork to flatten.
  8. Bake for 20-25 minutes or until the undersides are golden brown and the tops appear slightly puffy and cracked.
  9. Remove from oven and let cool on the pan for 10 minutes.  Enjoy!


They look a little dry in the picture, but they are moist and chewy on the inside!





Adapted from: the Minimalist Baker


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