Chocolate Chip Coconut Cookies
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This is a really simple recipe to make and all the prep and cooking can be done in under half an hour, so there really is no excuse not to give it a go. They will last for up to 7 days, if stored in an airtight container, so are perfect to make in batches and snack on throughout the week.
ingredients
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serves: 4
5.5 oz dessicated coconut
2 tbsp coconut flour
3 oz cashew nuts
2 fl oz coconut oil, melted
2 medium eggs
1-2 tbsp cacao nibs
2 tbsp honey
1 tbsp vanilla extract
Nutrition Facts
Chocolate Chip Coconut Cookies
Servings Per Recipe: 4
Amount per Serving
Calories: 519
- Total Fat: 38.9 g
- Saturated Fat: 26.4 g
- Trans Fat: 0 g
- Cholesterol: 81.8 mg
- Sodium: 136.7 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 2.6 g
- Sugars: 27.4 g
- Protein: 8.3 g
preparation
1. Preheat the oven to 160C/320F.
2. Add all the ingredients, except the cacao nibs, to a food processor and pulse until the mixture forms a dough ball.
3. Add the dough to a mixing bowl and slowly stir in the cacao nibs.
4. Divide the mixture into 20 equal parts and form small balls with it.
5. Place the balls onto a baking try lined with grease proof paper and flatten them out into circles. Leave approx 1 cm of space between each cookie.
6. Bake for 20 minutes until turning golden on the edges.
7. Enjoy!
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