Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 21
Crispy cookies made w/
coconut butter & zero flour! These cookies have a true “buttery”
flavor and are stuffed w/ shredded coconut & dark chocolate chips.
Gluten-free, paleo, vegan, and refined sugar-free!
Ingredients
- ¾ c. coconut butter (check my recipe index for a homemade version)
- ¼ c. all-natural, no-stir almond butter (I used crunchy, but smooth works just fine)
- 1 c. coconut sugar
- 1 t. baking soda
- ½ t. pure vanilla extract
- 1 large egg (for vegan version 1 flax egg= 1 T. flaxseed meal + 2 T. water, mix let sit for five minutes)
- 1 c. unsweetened, shredded coconut
- dark chocolate chips (I used 70% cacao), as needed
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the coconut butter, almond butter, sugar, baking soda, vanilla, and egg/flax egg until everything is incorporated & a large ball of dough begins to form.
- Fold in the shredded coconut.
- Using a small cookie scoop, scoop the dough by rounded teaspoons onto the prepared baking sheet.
- Slightly press 2-3 dark chocolate chips into the top of each cookie.
- Bake for 10-12 minutes or until lightly golden brown.
- Let the cookies cool completely on the sheet so that they can crisp up.
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