Ingredients
- ½ cup shredded coconut
- 1½ cups cashew or almond flour
- 2 tablespoon tapioca flour
- 2 tablespoon coconut flour
- ½ cup raw, unsweetened cacao
- ½ teaspoon (sea) salt
- ½ teaspoon baking powder
- ½ cup raw virgin coconut oil, melted
- ⅓ cup maple syrup (or similar sweetener)
- 2 teaspoons vanilla extract
- ¾ cup mini chocolate chips
Instructions
Preheat oven to 325F and line a baking tray with parchment paper.
Toast shredded coconut for 4-5 minutes until golden, set aside and allow to cool down. Increase oven temperature to 350F.
Combine all dry ingredients (except chocolate chips) in a large bowl and mix well.
Next, add together all wet ingredients in a separate bowl and whisk to incorporated, then combine with dry ingredients.
Add chocolate chip cookies and stir everything until well incorporated. Allow cookie batter to sit for 10 minutes at room temperature.
Spoon one rounded tablespoon of cookie mixture onto your baking tray with a two inch space inbetween. Sprinkle with cacao nibs and coarse Himalayan pink salt (optional).
Bake for 9-11 minutes and allow to cool down on the baking tray for at least 5-7 minutes (otherwise, they will crumble).
Transfer to a cooling rack and allow to reach room temperature before serving.
Enjoy!
NOTES
I used semi-sweet mini chocolate chips. If your chocolate chips are unsweetened, you may want to use a tad more maple syrup (or other natural sweetener), to taste.
Author: Rose | The Clean Dish
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