Sometimes you just want a little sweet treat. But you still want it to be good for you. These cookies are always what does it for me when I'm feeing that way, which is usually when I'm working on a big writing project on a weekend afternoon or well, just before that time of the month. They're also a fast treat to whip up for hungry kids, for hunkering down in front of a movie with the family, or anytime you're having guests over for dinner. And unlike some healthy or Paleo treats – they taste like the ‘real' thing, not healthy cardboard!
This recipe makes 8 medium sized cookies in about 15 minutes start to finish, and is courtesy of my daughter, Mima Romm, who is a talented natural foods chef.
Chewy Chocolate Chip Coconut Cookies (Paleo)
Print Recipe
Equipment
- Oven
Ingredients
- 1 ½ cups of unsweetened shredded coconut
- ¾ cup of almond flour
- 1/2 cup of dark chocolate chips
- ¼ tsp of salt
- ½ tsp of baking powder
- 1/3 cup of pure maple syrup
- 1 egg
- 2 tbsp of unrefined coconut oil
- 1 tsp of pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a medium sized mixing bowl mix together the shredded coconut, almond flour, baking powder and salt.
- In a separate small mixing bowl, whisk together the egg, maple syrup, coconut oil (room temperature) and vanilla extract.
- Pour the wet ingredients into the dry ingredients and combine.
- Add the chocolate and stir until evenly distributed throughout.
- Place onto cookie sheet about 1 ½ inches apart.
- Bake for 10 minutes or until golden brown. Be careful not to overcook them, they go from perfect to burnt really fast.
- Let firm up for a few minutes on the cookie sheet then transfer to a baking rack.
