With all that talk yesterday about added-sugar, now is the perfect time to introduce one of my favorite Paleo-treats – chocolate coconut cookies. These are sweetened with a 1/4-1/2 a cup of maple syrup (#naturalsweetener), and are completely flour/gluten-free! I like to make them for special occasions (Thanksgiving, Christmas, etc.) or bring them with me to dinner parties. There a big hit even with the non-Paleo crew!(Our Xmas Paleo-Cookie Spread. Both of the cookies [golden brown/dark] were made with this recipe. One using 70% dark chocolate chips, and one using unsweetened cacao powder.)
What You Need:
- Coconut Flour (1 cup)
- Coconut Oil (1/2 Cup)
- Maple Syrup (1/4-1/2 cup, depending on wanted level of sweetness)
- Omega-3 Eggs (4)
- Vanilla Extract (1/2 tsp)
- Sea Salt (1/8 tsp)
- Shredded Unsweetened Coconut (1/2 cup)
- 70%-85% Dark Chocolate (3/4 cup) [we used unsweetened cacao powder and that worked well too]
What to Do:
- Preheat the oven to 375 degrees.
- In a mixing bowl, combine the eggs, coconut oil (this may need to be warmed as it can be solid at room temp), maple syrup, vanilla extract, and sea salt.
- After that is mixed up, add in the coconut flour and continue mixing.
- Stir in the shredded coconut and chocolate (chips or powder)
- On coconut oil-greased baking sheet, drop large spoonfuls of batter to form rows of cookies.
- Bake for 15 minutes, or until golden-brown. (Note: if you use cacao powder, the cookies will turn out dark, not golden-brown.)