For months I have been tinkering with my cookie recipes to try to perfect them into something that is so good you don't miss all the traditional ingredients that make me sick. I have another recipe on the blog for Cashew Flour cookies that are really nice and chewy but they continue to get more chewy the longer they are out of the oven. When I want really chewy cookies I make them!
However sometimes I want a nice crispy on the outside a little tender on the inside cookie, so I have kept with the tinkering. It's paid off - I think this is the most perfect recipe yet!
They are so good we practically have eaten all of the cookies immediately.
Chocolate Chip Coconut Cookies
1 cup Almond Flour1 cup Cashew Flour
2 tbsp coconut flour
1/4 cup shredded unsweetened coconut
1/2 tsp baking soda
1/2 cup coconut palm sugar
1/4 cup water
2 tbsp honey (or Agave to make vegan)
2 tsp almond extract
1/4 cup melted coconut oil (or shortening of choice)
1/4 - 1/2 cup Enjoy Life chocolate chips (depending on how chocolatey you want the cookies - I used 1/2 a cup)
Preheat oven to 325 Degrees
Mix dry ingredients in a bowl except chocolate chips.
Add wet ingredients and combine until it is a loose dough consistency.
Stir in chocolate chips
Drop teaspoonfuls on a silpat or parchment paper and bake for 12-17 minutes or until brown on the tips.
Let the cookies cool for 10 minute before moving them to a tray or container.
Makes about 18-24 cookies
