Chocolate Chip Coconut Cookies
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.
Yield
20 servingsPrep
5 minCook
20 minReady
25 minIngredients
155g/5.5oz dessicated coconut
2 tbsp. coconut flour
95g/3oz cashew nuts
60ml/2fl oz coconut oil, melted
2 medium eggs
1-2 tbsp. cacao nibs
2 tbsp. honey
1 tbsp. vanilla extract
Ingredients
155g/5.5oz dessicated coconut
2 tbsp. coconut flour
95g/3oz cashew nuts
60ml/2fl oz coconut oil, melted
2 medium eggs
1-2 tbsp. cacao nibs
2 tbsp. honey
1 tbsp. vanilla extract
Directions
Preheat the oven to 160C/320F.
Add all the ingredients, except the cacao nibs, to a food processor and pulse until the mixture forms a dough ball.
Add the dough to a mixing bowl and slowly stir in the cacao nibs.
Divide the mixture into 20 equal parts and form small balls with it.
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.
Bake for 20 minutes until turning golden on the edges.
