Who doesn’t love a chocolate chip cookie? And who doesn’t instantly go back to childhood with a chocolate chip cookie? I know I do!
This is a grown-up version of a chocolate chip cookie. It has shredded coconut in it, but I still think that kids would love the cookies. Even if you don’t love coconut, you are going to still like these cookies. The coconut flavor isn’t very pronounced but adds a great texture to the cookies.
The cookies are grain-free and free of refined sugars.
Substitutions:
For a Dairy Free Option: Substitute melted (or very soft) coconut oil for the butter and dairy free chocolate chips (I like this brand)
For egg free: The cookies don’t come out quite the same as when you use the eggs, but they still work. Substitute a gelatin egg. 1 egg= 1 Tablespoon of gelatin (from the red canister) and 3 Tablespoons water and stir until combined and add to the cookie batter and mix well. Because this recipe has 2 eggs you will use 6 Tablespoons of water.
Ingredients
4 Tablespoons grass-fed organic butter, softened
2 eggs
1/4 cup raw honey
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups almond flour
1 cup coconut flakes
1/2 teaspoons Stevita Stevia
1 teaspoon baking powder
1/2 teaspoon pink salt
1/2 cup dark chocolate chips (or Lily’s brand stevia sweetened chips)
Directions
- Preheat oven to 350 degrees and take out a baking sheet and line with parchment paper (the cookies will stick without parchment paper)
- In a medium bowl beat the butter with a hand mixer and add the eggs, honey, vanilla extract and almond extract and mix until combined
- In small bowl add the almond flour, coconut flakes, stevia, baking powder and salt and slowly add to the wet ingredients while mixing with the hand mixer until combined and the dough forms
- Slowly mix in the chocolate chips
- Using a Tablespoon cookie scoop place cookies on the parchment paper lined baking sheet (3×4 in the pan). Using your fingers or the back of a cup, press the cookies flat. If you don’t they will stay round and won’t flatten at all
- Bake for 10-12 minutes until the edges start to turn brown
- Let cool on a cooling rack and store in a airtight container at room temperature. The cookies also freeze very well
- Makes about 40 cookies
- Ingredients
- 4 Tablespoons grass-fed organic butter, softened
- 2 eggs
- 1/4 cup raw honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups almond flour
- 1 cup coconut flakes
- 1/2 teaspoons Stevita Stevia
- 1 teaspoon baking powder
- 1/2 teaspoon pink salt
- 1/2 cup dark chocolate chips (or Lily’s brand stevia sweetened chips)
- Preheat oven to 350 degrees and take out a baking sheet and line with parchment paper (the cookies will stick without parchment paper)
- In a medium bowl beat the butter with a hand mixer and add the eggs, honey, vanilla extract and almond extract and mix until combined
- In small bowl add the almond flour, coconut flakes, stevia, baking powder and salt and slowly add to the wet ingredients while mixing with the hand mixer until combined and the dough forms
- Slowly mix in the chocolate chips
- Using a Tablespoon cookie scoop place cookies on the parchment paper lined baking sheet (3×4 in the pan). Using your fingers or the back of a cup, press the cookies flat. If you don’t they will stay round and won’t flatten at all
- Bake for 10-12 minutes until the edges start to turn brown
- Let cool on a cooling rack and store in a airtight container at room temperature. The cookies also freeze very well
- Makes about 40 cookies
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