Bakeless Cookies – Chocolate Chip

Who can look past chocolate chip cookies for a dessert? Give this delicious vegan alternative to your friends – they won’t even know the difference!


  • Shredded coconut (unsweetened) – 3 cups
  • Unsalted almond butter – ¾ cup
  • Golden syrup – ½ cup
  • Almond flour – ½ cup
  • Almond milk – ½ cup
  • Salt – ½ tsp
  • Chocolate chips

Here’s what you do.

  1. Blend shredded coconut for ten minutes, or until it gains the consistency of peanut butter.
  2. Add almond butter, golden syrup, almond flour, almond milk and salt to freshly-made coconut butter. Blend until dough is formed. Transfer to a bowl.
  3. Add chocolate chips to the mix.
  4. Scoop 3-4cm balls from the dough, placing them on a cookie sheet. Roll into smooth balls and sprinkle with extra salt.
  5. Chill in the refrigerator for three hours.
  6. Chocolate cookies may be stored for up to a week in the refrigerator, or two months in the freezer. Keep airtight.