vegan cc cookies

To bake or not to bake, that is the question! This dough was crazy town delicious raw. Freezes easily in rolled dough balls (sorry, not sorry). What I really suggest, is freezing half raw and half baked. I’m not vegan, but I like to play around for my followers who are. It’s so wonderful that there are so many ways to enjoy sweets and treats with a more conscious approach, health wise and with respect to our animal friends. This is a one bowl recipe. Why not make life easy where we can?

Ingredients:
1/2 cup monk fruit sweetener, the kind that’s an equal sub to sugar
3/4 cup coconut sugar
1 1/2 tsp salt
1/4 cup non dairy milk
3/4 cup each banana flour and coconut flour (or 1 1/2 Cups total of your favorite white flour alternatives, like almond or quinoa flour)
1/2 tsp baking soda
1 cup Lily’s chocolate chips
1/3 to 1/2 cup unsweetened shredded coconut
1/2 cup melted coconut oil

Mix all. Cover and chill dough for 30 minutes, if baking. If not baking, roll into balls and freeze. If baking, do so for about 15 minutes until edges are deep golden brown.
 Oven on 350.