Almond Joy Chocolate Chip Cookies (vegan, refined sugar free)

0 Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
1 Make the flax egg by combining the ground flaxseed and water in a small bowl. Stir and set aside for 5 minutes to thicken.
2 In the bowl of your stand mixer, add the coconut oil and coconut sugar. With the paddle attachment, cream for 1 minute until nice and combined. Add the flax egg and the vanilla and cream for another minute.
3 Add the flour, baking soda, baking powder, and salt. Mix on low until everything is combined. Add the coconut, almonds, and chocolate chips. Pulse the mixer a couple times to make sure everything is evenly incorporated.
4 With a 1.5 Tbsp cookie scoop, scoop dough and use your fingers to press the dough into the scoop. Place dough onto the prepared baking sheet. I got 12 cookies total. Gently flatten each cookie slightly. This is optional, but you can sprinkle and press in a little more coconut, almonds, and chocolate chips on the top to make them pretty. Bake for 9-12 minutes (mine took 11). Let cookies cool on the pan for 15 minutes and then place them on a wire rack to cool completely. Enjoy!