Chocolate Chip Cookies with coconut oil

In an effort to incorporate more coconut oil into our food,  I thought I'd experiment with the chocolate chip cookie recipe and change the ingredients.  Instead of grape seed oil, I used coconut oil (melted). Instead of agave or honey, I used some maple syrup and xylitol.  I added some protein powder to boost the protein content.

2 1/2 c Honeyville blanched almond flour
1 scoop pea protein powder, unflavored
1/2 t salt
1/2 t baking soda
1/2 c melted coconut oil
1/4 c maple syrup
1/4 c xylitol
1 c dark chocolate pieces
1/3 walnuts

Mix the dry, then mix the wet separately, then mix them together.  Bake 350 degrees for 12-14 minutes.  These need to cool completely before moving them from the baking sheet to a cookie rack, as they are very crumbly.

They taste great!  A tiny bit coconut-ty, but quite sweet with lots of flavor.  I think the xylitol and protein powder could be omitted and the maple syrup would provide enough sweetness.

Here's some recipes I might try from the Honeyville Farms blog with recipes featuring their blanched almond flour, including one for using the flour to make almond milk.