Coconut Cookies

Ingredients

• 3 cups Shredded Coconut (unsweetened)
• 1/4 cup Coconut Flour
• 1/4 cup Almond Flour
• 1/2 cup Coconut Oil (melted)
• 2 large Eggs
• 1/2 cup Maple Syrup
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/2 cup Dairy-Free Chocolate Chips (optional)
• 2 tablespoons Coconut Milk (full fat)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, combine the shredded coconut, coconut flour, almond flour, baking soda, and salt.

3. 3

   In a separate bowl, whisk together the melted coconut oil, maple syrup, eggs, and vanilla extract.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until well combined. Stir in the coconut milk.

5. 5

   If using, fold in the dairy-free chocolate chips.

6. 6

   Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.

7. 7

   Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.

8. 8

   Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.