Prep time: 10 mins
Cook time: 15 mins minimum
Total time: 22+ mins
1/2 cup coconut oil
1/2 cup raw honey (I also like agave nectar, or locally-sourced honey)
4 omega-3 eggs
1/2 teaspoon vanilla extract
⅛ teaspoon sea salt
1 cup coconut flour
1/2 cup of shredded unsweetened coconut (I use the finely-shredded coconut, not the coarse type)
3/4 cup of chocolate chips (I use dark-chocolate organic 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!
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 make them into a ‘cookie shape’ as they will not expand like common cookies.
Bake until golden brown. I tend to start it at 12 minutes with a timer and go from there. Every oven has a different calibration or internal temperature. I let these cook at 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 on the 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.
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