Healthier Chocolate Coconut Cookies:
For the cookie batter:
- 2 cups unsweetened shredded coconut
- 1 cup blanched almond flour or gluten - free flour
- 2 eggs, beaten
- ¼ teaspoon sea salt
- ¼ teaspoon almond extract
- ½ cup coconut sugar,or preferably stevia or monk fruit natural sweeteners
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
For the tasty Dark Chocolate Drizzle (optional - you can leave this out, or just put the cocoa in the cookie batter. Heck, you can even use unsweetened chocolate and cut it into small chips and toss it in the batter!
- 2 tablespoons coconut oil
- ¾ cup dark chocolate 73% cocoa or higher
- Optional - Stevia or Monk Fruit sweetener
- Sound easy? It is!
1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. I don't recommend waxed paper. Wax is from petrolium, and it melts...in your food...yuck!2. In a medium bowl combine the shredded coconut, almond flour and the sea salt. In another medium bowl combine ½ cup melted coconut oil, coconut sugar, vanilla extract, almond extract and the beaten eggs. Add the dry ingredients to the wet ingredients and mix thoroughly.
3. Make round, golf-ball-ish sized...um...balls with the cookie dough. Place about 2 inches or so apart on the prepared baking sheet. Bake for about 30 minutes, or until golden. Allow to cool for 20 minutes then place in the fridge for 20 minutes.
4. Meanwhile, melt the chocolate and coconut oil in a double boiler so it doesn't burn. If you put it directly in a pot, keep it very low heat. Simply place thechocolate and coconut oil in a small saucepan and place that into a larger saucepan that has a couple of inches of water over medium heat. Mix constantly until smooth.
5. Dip the chilled cookies in the melted, dark chocolate, then place on a parchment lined plate. Drizzle dark chocolate across the tops of the cookies. Place back in the fridge until the chocolate hardens -- about 20 minutes (freezer is even faster). Enjoy, and share with others!