Coconut Chocolate Chip Cookies

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5 from 8 reviews

Ingredients

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4 large eggs
1/2 cup honey, raw
1/4 cup coconut butter or homemade coconut butter
1/4 cup coconut oil, warmed
1 tsp vanilla
1/2 cup shredded unsweetened coconut
1/2 cup coconut flour, sifted
1 cup almond flour
1/4 tsp baking soda
1/4 tsp salt
1 cup dark chocolate chips (I used Enjoy Life—they are soy and dairy free! And flippin delicious)

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Instructions

Preheat oven to 375 degrees.
If you are making coconut butter my way, follow the link and make your coconut butter before you walk through the rest of the step.
In a medium bowl add the eggs, honey, coconut butter (break up the butter with a whisk or fork, if needed), oil and vanilla. Whisk until thoroughly combined.
Add shredded coconut, coconut flour, almond flour, baking soda and salt. Mix together until everything is combined and stir in chocolate chips.
Use a spoon to drop little dollops onto a parchment lined cookie sheet and bake for 15 to 20 minutes. I like mine a little darker on the bottoms so check at 15 minutes. Let them rest on the cookie sheet before removing to cool completely.

Notes

**The coconut butter is hard to get out of the jar, it is really solid, unlike coconut oil, so when I add the coconut butter to the other ingredients I break it up with a whisk into tiny bits. You can also heat it in the microwave to get it more of a liquid texture. If you use my way, you won’t really run into this problem.

Find it online: https://paleomg.com/coconut-chocolate-chip-cookies/