1 1/2 cups shredded unsweetened coconut
1/4 cup oat or whole wheat flour
1/2 cup dark brown sugar
2 tablespoon flax meal
1/4 cup unsweetened almond milk
2 tablespoons maple syrup
1 1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips
Preheat oven to 350F. Line a cookie/baking sheet with parchment.
In a large bowl combine brown sugar, flax meal, salt, almond milk, maple syrup and vanilla extract. Add the coconut and flour to the mixture. You can add a bit more depending on how wet the mixture is. Fold in the chocolate chips.
Scoop out using a melon scooper or heaping tablespoon onto the lined cookie sheet.
Bake for 10-12 minutes, until lightly toasted brown on edges.