Vegan No bake chocolate chip cookies

Updated at: Thu, 17 Aug 2023 12:11:22 GMT

Step 1

1. In a food processor, blend coconut until it resembles the smooth and creamy consistency of almond butter (you are making coconut butter), stopping the machine to scrape down the sides several times. This will take about 10 minutes.

Step 2

2. To the coconut butter, add nut butter, maple syrup, coconut flour, almond milk and salt. Blend until a dough forms. Transfer dough to a large bowl.

Step 3

1. To the cookie base, add chocolate chips and mix well.

Step 4

2. Scoop 2- to 3-Tbsp portions of dough onto a cookie sheet. Roll dough into balls and sprinkle with flaky salt.

Step 5

3. Transfer to the refrigerator and chill for 2 hours.

Step 6

4. Store airtight in the refrigerator for up to 1 week, or freeze for up to 2 months. These taste best cold.

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