Ingredients

The following ingredients have 13 Servings
  • 1 1/4 cups superfine almond flour (, spoon & sweep method (can also sub with oat flour or gluten free flour if not grain-free))
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 1 cup melted vegan butter (, can also sub with refined cocoonut oil, or regular unsalted butter if not dairy-free)
  • 1 1/3 cups coconut sugar (, may sub with brown sugar)
  • 2 flax eggs
  • 1/2 tsp pure vanilla extract
  • 3/4 cup creamy cashew butter (, or substitute with your favorite nut butter)
  • 3 1/4 cups a mix of roughly chopped coconut flakes + roughly chopped sliced almonds
  • 1 cup sugar-free dairy-free white chocolate chips (, we like Lily's Sweets)
  • 1 cup mini holiday M&M chips

Instruction

  • In a large bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the chopped coconut and almonds.
  • In a separate medium bowl, whisk together the melted ghee and coconut sugar together until smooth & combined. Whisk in the vanilla, cashew butter followed by the egg until well incorporated. Pour the wet ingredients into the dry ingredients and gently mix together with a wooden spoon or spatula until just combined. Fold in the white chocolate chips and M&M's reserving 1/4 cup of each for topping if desired.
  • Place dough in the fridge to chill for at least 30 minutes.
  • Once dough has chilled, preheat oven to 350 F degrees. Line two cookie sheets with parchment paper or silicone baking mats.
  • Using a large cookie scoop or measure and roll 2-1/2 tablespoon size cookie dough balls. Place about 8 balls onto prepared cookie sheet.
  • Bake in preheated oven for 9-12 minutes for a soft and underbaked cookie. They will continue to bake on the cookie sheet. Press a piece or two of the remaining chocolate chips and M&M's into each cookie if desired. Cool on the cookie sheet for 10 minutes before transferring to a wire rack.