Ingredients

The following ingredients have 4 Servings
  • 1/4 cup coconut oil (or butter, melted)
  • 1/3 cup unsalted nut or seed butter (peanut, almond, sunflower seed*, or sesame butter (tahini))
  • 1/2 cup coconut sugar
  • 1 egg (or flax egg**)
  • 1 teaspoon vanilla
  • 1/2 cup coconut flour (spooned into the measuring cup (don't dip & sweep))
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt (more for sprinkling (optional))
  • 1/2 cup dark chocolate chips

Instruction

  • Preheat your oven to 350° F. Line a baking sheet with parchment paper or a baking mat.
  • In a large bowl mix melted coconut oil, nut butter, and coconut sugar with an electric mixer until well combined. Add the egg and vanilla and mix again.
  • Add coconut flour, baking soda, and sea salt. Mix in with a spatula or wooden spoon. Finally stir in the chocolate chips.
  • Form 16 small cookies (1 tablespoon dough) or 8-10 large cookies (~2 tablespoons dough) with a cookie scoop and place them on the cookie sheet.
  • Flatten each dough ball and add a couple extra chocolate chips and optionally a touch of coarse sea salt
  • Bake the cookies until the centers are just set - about 10 minutes for the small size or 12 minutes for the bigger sized cookies.
  • Let the cookies cool on the cookie sheet for 10 minutes, than move to a wire rack to let them cool completely.
  • Once fully cooled, store the cookies in an airtight container at room temperature for 3-4 days.