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- Prep Time: 10 mins
- Cook Time: 15 mins minimum
- Total time: 25+ mins
- ½ cup coconut oil
- ½ cup raw honey (I also like agave nectar, or locally sourced honey)
- 4 omega-3 eggs
- ½ teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 cup coconut flour
- ½ cup shredded unsweetened coconut (Join Thrive Market here)(I use the finely-shredded coconut, not the coarse type)
- 3/4 cup chocolate chips (I use dark chocolate or semi sweet chips)
Ahead of time, take a Pyrex liquid measuring cup, and melt down the coconut oil and honey. Let it cool down a bit prior to combining into recipe as you do not want to accidentally cook your eggs!
Instructions: Preheat oven to 375 degrees Fahrenheit. In a large stainless steel bowl, combine coconut oil, raw honey/nectar/sweetener, eggs, vanilla extract, and sea salt. Add in coconut flour. Stir in the shredded coconut and chocolate chips.
On parchment-lined baking sheets, drop heaping tablespoons of cookie batter. Due to the cooking process, these cookies do not expand a great deal, so be sure to form them into a ‘cookie shape’ as they will not expand like common cookies.
Bake until golden brown. I tend to start at 12 minutes with a timer and go from there. Every oven has a different calibration or internal temperature. I let these cook in our home kitchen for 15 minutes and they were perfect. Slightly toasted coconut exterior – a gorgeous golden brown. A mere 12 minutes in our home oven yielded soft and undercooked cookies. Let them cool and ‘set’ on a rack or tray prior to moving them.
The scent, smell, texture and taste of these cookies are wonderful. Even M likes them which says a lot. These have a wonderful consistency. They are not chewy but stay moist over time and do not crumble. They work well in both a cookie jar and in the fridge, but should be eaten within a few days.