CHOCOLATE COCONUT COOKIES


You’re not even going to believe that these cookies are a healthy dessert when you bite into them! My chocolate coconut cookies are gluten-free, dairy-free, refined sugar-free and keto-approved! There’s NO reason to sacrifice tons of added sugar for something tasty. Make these cookies for your friends and family, or for your next get-together to have an easy, healthy treat packed with chocolate chunks & sweet coconut.


Here’s what you’ll need:

  • 1/2 cup coconut oil, melted
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract 
  • 1/3 cup coconut flour 
  • 1/3 cup almond flour
  • 1 tsp baking soda
  • 1 tsp sea salt 
  • 1/3 cup unsweetened shredded coconut
  • 1 dark chocolate bar, chopped (I used Lily’s)

Begin by preheating your oven to 350 degrees. Place a piece of parchment paper on a baking sheet and spray it with coconut oil or butter. Using an electric mixer, “cream” together your coconut oil and coconut sugar. Add in eggs, one at at time, mixing after each one. Add in vanilla extract.

In a separate bowl, whisk together coconut flour, almond flour, baking soda, and salt (you can use all coconut or almond flour if that’s all you have).

Combine wet and dry ingredients with electric mixer. Fold in shredded coconut and chocolate chunks.

Scoop and roll into balls and place on baking sheet with a sprinkle of sea salt on top.

After 8 minutes in the oven, use a fork to lightly press each ball down, making them cookie-shaped. Bake for 4-6 additional minutes and enjoy!


COCONUT CHOCOLATE COOKIES


Ingredients:

  • 1/2 cup coconut oil, melted
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract 
  • 1/3 cup coconut flour 
  • 1/3 cup almond flour
  • 1 tsp baking soda
  • 1 tsp sea salt 
  • 1/3 cup unsweetened shredded coconut
  • 1 dark chocolate bar, chopped (I used Lily’s) 

Instructions:

  1. Begin by preheating your oven to 350 degrees. Place a piece of parchment paper on a baking sheet and spray it with coconut oil or butter. 
  2. Using an electric mixer, “cream” together your coconut oil and coconut sugar. Add in eggs, one at at time, mixing after each one. Add in vanilla extract. 
  3. In a separate bowl, whisk together coconut flour, almond flour, baking soda, and salt (you can use all coconut or almond flour if that’s all you have). 
  4. Combine wet and dry ingredients with electric mixer. Fold in shredded coconut and chocolate chunks. 
  5. Scoop and roll into balls and place on baking sheet with a sprinkle of sea salt on top. After 8 minutes in the oven, use a fork to lightly press each ball down, making them cookie-shaped. Bake for 4-6 additional minutes and enjoy!