1 cup coconut flour
1/2 cup coconut oil (palm shortening or butter may be substituted)
1/2 cup healthy sweetener (if using honey or similar liquid sweetener, use 1/2 cup. If substituting a granulated sweetener, see my post on Substituting Sweeteners) (If desired, add 1-2 scoops (each scoop is 1/32 of a tsp!) stevia or a bit more sweetener to taste.)
4 eggs (or equivalent substitute – See my post on Homemade Egg Substitute)
1/2 tsp vanilla extract
1/8 tsp salt (I recommend Real Salt)
1/2 cup macadamia nuts, coarsely chopped (or use whatever nut or seed you can have)
1/2 cup shredded unsweetened coconut
3/4 cup chocolate chips or chunks (I used my Homemade Chocolate / Carob Chips with SF option)
Instructions:
1. Preheat oven to 375 degrees.
2. Mix the coconut oil, sweetener, eggs (or substitute) and vanilla with a mixer or in a food processor. If it’s cold in your home (like it is in mine in the winter :-)), you may find it helpful to melt your coconut oil before doing this step.
3. Add coconut flour and mix well.
4. Add coconut, macadamia nuts and chocolate chunks / chips. Stir gently to combine.
5. Scoop cookies onto baking stone or parchment lined cookie sheet. They won’t spread or rise so you can place them close together and bake a whole bunch of them at once. I use a cookie scoop to make mine a nice, uniform shape :-).
6. Bake at 375 degrees for about 15 minutes, until nice golden brown.
7. Let cool and enjoy!
Notes
These cookies, while not low calorie, are really filling, so you’ll find yourself naturally eating fewer (I think :-)).
Make additional variations by substituting nuts and/or the chocolate chunks. A nice combo would be cranberries and pecans, for example. Just use whatever you have available!
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