These wonderful cookies are fluffy even though they have no gluten, hold together well even though they have no eggies, and are buttery even though they have no butter. I'm like a magician. If you want a vegan cookie, trade the white chocolate for vegan dark.
2 1/2 cups almond flour--Despite blog-world insistence that blanched almond flour is the only kind that works, I use regular almond meal for $$ reasons. It's fine.
1/3 to 1/2 cup coconut flour--Start with 1/3 and add more if the dough is too wet.
1/2 cup brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
Mix dry ingredients and add the following wet ingredients:
1/2 cup olive oil--Any light cooking oil would work.
1/2 cup unsweetened almond milk--Any type of milk or milk substitute will do.
Add 1/2 cup of your chip, nut, seed, or dried fruit of choice. The dough base is rich and buttery but not too sweet, so a sweet addition will pair well.
Bake at 350 for 12 minutes.