These cookies though. If you’re looking for a healthier alternative to a classic chocolate chip cookie, this should do the trick! Not only are these free from any flour or refined sugar, they can also be made vegan (substituting butter for coconut oil) and still taste amazing! Super simple to put together, they bake up in a matter of minutes for a satisfying chocolate treat.
1 1/2 cups oats (gluten-free if necessary)
1 cup organic shredded coconut
1 cup coconut sugar
1/3 cup organic grass-fed butter or coconut oil
3 tbsp almond milk (or coconut, oat, etc.)
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
pinch of sea salt
100g organic dark chocolate, chopped (80% or higher; I used 90%)
1. Preheat over to 350°F. Add the oats to a food processor and blend until they make a flour. Add the shredded coconut and allow it to blend with the oats for a few pulses.
2. Tip the oats and coconut into a large bowl and add the coconut sugar, baking powder, baking soda, salt, and vanilla, stirring to combine.
3. In a small saucepan on the stove, melt the butter or coconut oil on a low heat. Allow this to cool slightly.
4. Add the melted butter/coconut oil to the dry ingredients and mix together. Fold in the chocolate.
5. Line a baking sheet with parchment paper and take tablespoon amounts of the mixture to make the cookies. Leave about 2 inches between each cookie to allow space for them to spread.
6. Bake for 8-10 minutes then allow to cool before indulging!
This recipe makes approximately 28 cookies. They’ll keep for a week in a sealed container (if they last that long!)