Chocolate Chip Coconut Cookies

2
Shy Strawberry

By
@MyNutriCounter

This is a really simple recipe to make and all the prep and cooking can be done in under half an hour, so there really is no excuse not to give it a go. They will last for up to 7 days, if stored in an airtight container, so are perfect to make in batches and snack on throughout the week.

Rating:

☆☆☆☆☆ 0 votes

Serves:
20
Prep:
5 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • 155 g
    dessicated coconut
  • 2 Tbsp
    coconut flour
  • 95 g
    cashew nuts
  • 60 ml
    coconut oil, melted
  • 2 medium
    egg
  • 2 Tbsp
    cacao nibs
  • 2 Tbsp
    honey
  • 1 Tbsp
    vanilla extract

How to Make Chocolate Chip Coconut Cookies

Step-by-Step

  1. Preheat the oven to 160C/320F.
  2. Add all the ingredients, except the cacao nibs, to a food processor and pulse until the mixture forms a dough ball.
  3. Add the dough to a mixing bowl and slowly stir in the cacao nibs.
  4. Divide the mixture into 20 equal parts and form small balls with it.
  5. Place the balls onto a baking try lined with grease proof paper and flatten them out into circles. Leave approx 1 cm of space between each cookie.
  6. Bake for 20 minutes until turning golden on the edges.

Printable Recipe Card

About Chocolate Chip Coconut Cookies

Course/Dish: Cookies
Main Ingredient: Non-Edible or Other
Regional Style: English




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