Guilt free Double Chocolate and Coconut cookies

This recipe is an absolute winner in our house and these cookies generally only last two days before the kids have eaten them all. The best bit is that they are gluten, dairy and refined sugar free, so the kids think they are stealing a naughty treat, but really they’re not.

Ingredients:

DRY

• ¾ cup Almond meal/flour
• ¼ cup Coconut flour
• ⅓ cup of Cacao powder
• ⅓ cup desiccated coconut
• 1 tsp of baking powder
• A pinch of pink Himalayan salt

WET

• ¼ cup of raw honey or maple syrup
• ¼ cup of melted coconut oil
• 1 tsp of vanilla bean paste
• 1 egg
• ½ cup of 70-80% dark chocolate chips or  a 1/3 cup of grated.

Method: 

1.  In a large bowl combine all the dry ingredients except the chocolate chips.
2. In a separate bowl whisk together all the wet ingredients.
   
3. Combine wet and dry ingredients together.
   
4. Once well combined fold in chocolate chips, cover and place in the fridge for 20 minutes to set.
   
5. Preheat your oven to 180 degrees and line a tray with baking paper.
   
6. For bite sized cookies, separate dough into 16 even portions. Roll each portion and press down slightly.
   
7. Bake for approx. 10-15 minutes. Let the cookies set slightly before transferring to a tray to cool completely before storing in an airtight container.
8.  Will keep up to a week, but trust me they won’t last that long!!

Alternatives: 

This recipe creates a firm yet slightly crumbly cookie, if you wish for a gooier texture, remove the coconut flour and increase you almond flour to 1 cup and increase the honey to 1/3 of a cup.

For a healthier version remove the chocolate chips…. but really live a little and leave them in, life is about balance after all!

Enjoy.