Courtney’s Chocolate Chip Cookies

Discover the joy of baking with PA Courtney Assumma’s irresistible Chocolate Chip Cookies recipe! Crafted with care and packed with wholesome ingredients like coconut oil, almond flour, and agave nectar, these cookies promise a guilt-free indulgence. Follow the simple steps to create a batch of soft, gooey delights, bursting with the rich flavors of Enjoy Life Foods Chocolate Chips Morsels. Whether you’re a seasoned baker or just starting out, this recipe offers a perfect balance of sweetness and warmth, ensuring each bite is a moment to savor. So preheat your oven, grab your mixing bowls, and get ready to enjoy the simple pleasure of Courtney’s Chocolate Chip Cookies!

Courtney’s Chocolate Chip Cookies



Prep time


Baking Time






  • 6 T Coconut Oil (melted)

  • 2 T Almond Milk

  • 2 tsp  Vanilla Extract

  • 1/8 Cup Agave Nectar

  • 1/4 Cup Coconut Sugar

  • 2 Cups Almond Flour

  • 1 tsp Baking Soda

  • 1 tsp Baking Powder

  • 1/2 tsp Salt (either in the mix or wait and sprinkle some flaked salt on top after you take them from the oven when still warm)

  • Enjoy Life Foods Chocolate Chips Morsels (medium size)


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper and spray with coconut oil.

  • In a large bowl, combine coconut sugar, almond flour, baking soda, baking powder, and salt (if preferred in the mix).

  • In a small bowl, combine melted coconut oil, almond milk, vanilla, and agave nectar.

  • Pour the bowl of wet ingredients into the large bowl of dry ingredients and combine.

  • Add/fold in chocolate chips.

  • Take a spoonful of dough and place on parchment paper about 3 inches apart (they like to spread out more so than normal depending on how large your scoops are).

  • Bake at 350 degrees for about 9-13 minutes.

  • Remove and let cool! They will be extra soft/gooey at first so letting them cool is usually best.

  • ENJOY!

    *Play with the amounts of coconut sugar and agave nectar. Feel free to put less or as much as even 1/2 cup coconut sugar and/or 1/4 agave nectar.