Recipe
RECIPE
S alted Chocolate Coconut Cookies are yummy for everyone who loves chocolate. They are especially good for people who are gluten-free and dairy-free (like my son and I). The soft and chewy inside with a little crisp on the outside make you feel like you finally get to eat a “real” cookie again.
· Prep Time: 10 minutes
· Cook Time: 10 minutes
· Yields: 12-15 cookies
Ingredients:
· 1 cup almond flour
· ⒈／⒉ cup shredded coconut
· ⒈／⒋ cup cocoa powder
· 2 Tablespoons tapioca flour (arrowroot also works)
· ⒈／⒉ teaspoon salt
· ⒈／⒉ teaspoon baking soda
· 5 Tablesppons maple syrup
· 1 teaspoon vanilla extract
· ⒈／⒉ chocolate chips (dairy-free of course)
Directions:
1 Preheat oven to 350 F
2 In a large bowl, mix all ingredients adding syrup in last. It takes a lot of stirring, but don’t give up!
3 Once batter is thick and sticky all the way through, spoon about 2 Tablespoons onto a cookie sheet 2 inches apart. You can also smoosh it to fill the pan to cut it into bars or squares once cooked. (I make a tooth shaped cookie for my son when he loses a tooth…I mean, the toothfairy makes it!)
4 Bake for 10 minutes. They will puff up and the edges will turn crispy, but the center will still be chewy and soft.
5 Let cool on the pan for 5-10 minutes then move to cooling rack or cold baking sheet.
6 They are best warm out of the oven, but stay good, just less crispy and more soft, in a sealed container for up to a week…but I doubt they make it that long!
I f you make these Salted Chocolate Coconut Cookies, I would love to see pics and hear how you enjoy them! Share on social media and tag me: @danaelittle
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