A delicious, guilt-free cookie from Kitchen Mouse in LA.

6 cups almond flour

2 teaspoons baking powder

4 tablespoons flax seed meal

1 teaspoon salt

2 cups chocolate chips (slightly heaping)

2 cups shredded coconut, unsweetened—make sure it is shredded and not ground or in flakes (slightly heaping)

⅔ cup coconut oil, melted

2½ cups maple syrup

4 tablespoons + 2 teaspoons vanilla

shredded coconut, for the top

chocolate chips, for the top

1. Whisk together almond flour, baking powder, flax seed meal, and salt in a large bowl.

2. Add shredded coconut and chocolate chips and stir to combine.

3. Pour in melted coconut oil, maple syrup, and vanilla extract and form into a dough.

4. Refrigerate batter until chilled (optional).

5. Form batter into walnut size balls and place on a parchment-lined baking sheet.

6. Add more coconut and chocolate chips to the top (push down slightly), and bake at 325°F for 8 minutes.

Almond-Flour Chocolate Chip Cookies with Coconut