Chewy Chocolate Coconut Cookies

Name: Chewy Chocolate Coconut Cookies
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: makes 14 cookies
Ingredients: 1 cup almond flour; 0.5 cup unsweetened shredded coconut; 0.25 cup unsweetened raw cacao powder; 2 tbsp arrowroot powder; 0.25 tsp kosher salt; 2 large pasture-raised organic eggs; 0.33 cup maple syrup; 2 tbsp coconut oil, melted; 0.5 cup dark (70% cacao) chocolate chips

Gluten-free almond-flour cookies made with cacao powder, shredded coconut, and dark chocolate chips that bake up crispy on the outside and chewy in the middle.

From The Young Forever Cookbook

Prep: 35 min
Cook: 15 min
Total: 50 min
Yield: makes 14 cookies
Category: Dessert

Nutrition (estimated)

per 1 cookie

Calories: 140 kcal
Protein: 3 g
Fat: 9 g
Carbs: 12 g
Fiber: 2 g
Sugar: 8 g
Sodium: 60 mg

Ingredients

1 cup almond flour
0.5 cup unsweetened shredded coconut
0.25 cup unsweetened raw cacao powder
2 tbsp arrowroot powder
0.25 tsp kosher salt
2 large pasture-raised organic eggs
0.33 cup maple syrup
2 tbsp coconut oil, melted
0.5 cup dark (70% cacao) chocolate chips

Almond Flour Raw Cacao Powder Dark Chocolate Coconut Oil

Instructions

Heat oven to 350°F; line a baking sheet with parchment.
Whisk almond flour, coconut, cacao powder, arrowroot, and salt in a large bowl. In a small bowl, whisk eggs, maple syrup, and coconut oil.
Stir wet into dry until combined. Fold in chocolate chips. Refrigerate at least 20 min until slightly firm.
Scoop heaping tbsp of dough, roll into balls, and flatten slightly on the sheet. Bake 15 min until puffed and crispy. Cool completely.
Store airtight in the fridge up to 2 weeks.