Ingredients

The following ingredients have 10 Servings
  • 1/2 cup coconut butter (melted*)
  • 1/2 cup unrefined coconut sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/8 teaspoon fine himalayan salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons lemon zest
  • 1 egg (room temperature)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup 70% dark chocolate chips

Instruction

  • In a large bowl, whisk the egg.
  • Add the melted coconut butter, coconut sugar, shredded coconut, salt, baking soda, lemons zest and vanilla extract to the bowl, and mix all ingredients together using a rubber spatula.
  • Fold chocolate chips into the dough.
  • Line a baking sheet with parchment paper and scoop about 1/2 tablespoon (small cookie scoop) of dough onto the paper, spacing each cooking 2-inches apart.
  • Top each cookie with two or three chocolate chips before baking.
  • Bake in a preheated oven to 350°F for 10 minutes or until the edges and bottom start to turn brown.
  • Allow cookies to cool on a wire rack.