Mini Coconut Chocolate Chip Cookies

ingredients:

1 1/2 cups almond flour
1/3 cup coconut sugar
1/2 tsp baking soda
1/4 tsp salt
1/4 cup aquafaba* (liquid leftover from a can of chickpeas)
3 tbsp melted coconut oil
1 tsp vanilla
1/4 cup shredded coconut, plus more for sprinkling on top
1/4 cup dark chocolate chips
optional: Maldon salt, for sprinkling on top

directions:

In a bowl, combine almond flour, coconut sugar, baking soda and salt.
In a stand mixer, beat the aquafaba for about 3 minutes or until peaks start to form (I have gotten lazy and stopped before the peaks form and the cookies are still delish!). Stir in coconut oil and vanilla.
Add wet ingredients to dry, and mix until well combined. Fold in coconut and chocolate chips.
Refrigerate cookie dough for 30 minutes while preheating the oven and lining a large baking sheet (or 2 medium size baking sheets) with parchment paper.
Remove dough from the refrigerator and form into small balls, about 2 tbsp, slightly flattening with the palm of your hand as you place them on the prepared baking sheet. Leave at least 2 inches between cookies. Sprinkle with salt.
Bake at 350 degrees F for 14-16 minutes and enjoy! I get 10 mini cookies.

*aquafaba is the liquid leftover from canned beans — I prefer chickpeas or white beans. you can try replacing the aquafaba in this recipe with 2 egg whites (results may vary)