- 16
- 10 mins
- 20 mins
Ingredients
- 1/4 cup (56 grams) coconut oil, melted
- 1/3 cup (78ml) maple syrup
- 2 tablespoons coconut butter
- 1/2 teaspoon coconut extract
- 1 cup (100 grams) almond flour
- 1/4 cup (34 grams) sifted coconut flour
- 1/2 cup (46 grams) unsweetened shredded coconut
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons sliced almonds
- 3 tablespoons coconut chips or shredded coconut
- 1/4 cup (45 grams) semi-sweet chocolate, melted (use Enjoy Life chocolate chips for dairy-free)
Preparation
Step 1
In a large bowl, mix together the melted coconut oil, maple syrup, coconut butter and coconut extract.
Add the almond flour, coconut flour, shredded coconut, baking soda and salt and stir until well combined.
Refrigerate the dough for 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with a Silpat or a piece of parchment paper.
Roll the dough into 16 1" balls.
Press the sliced almonds and coconut on the cookies. Some of it will fall off – just press it back on.
Place the balls 1½" apart on the prepared baking sheet.
Bake the cookies for 10 minutes or until the cookies have just lightly browned around the edges.
Let the cookies cool for 2 minutes on the baking sheet and then remove the cookies to a wire rack to cool completely.
When the cookies have completely cooled, drizzle the melted chocolate over the cookies using a fork.
Let the chocolate harden and then store the cookies in an airtight container at room temperature for up to one week.