Makes 12 cookies

 

​Ingredients

 

Cookie

• 1.5 cups finely shredded coconut

• 1 cup almond flour

• 1 cup gluten free oats (quick)

• 1/2 cup unpasteurized honey

• 2 eggs (omit egg to make vegan)

• 2 tbsp. pure vanilla extract

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Topping

• 1 cup dark vegan chocolate chips

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What to do

 

Preheat the oven to 325 degrees. Line a large cookie sheet with parchment paper. 

 

Add all the ingredients, except chocolate chips, to a bowl and mix well.

 

Form about a tbsp of the mixture into a ball with your hands, flatten them slightly and place on the cookie sheet. Do this to all the dough. I made 15 cookies.

 

Bake the cookies for 17-20 minutes until the bottoms are golden brown, lift to check and be careful!

 

When they are done let them cool on the cookie sheet.

 

Melt the chocolate chips in a bowl. I place the bowl in a pot of hot water and let them slowly melt on the lowest temperature so they don't burn. Dip your cookies in the chocolate or drizzle the chocolate on them. Lick the chocolate spoon!

 

Store cookies in an air tight container. They will keep up to 5 days.