These healthy cookies taste like a cross between a coconut macaroon and a classic soft, chewy cookie. But they're amazingly free of dairy, egg, gluten, and grains!
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 12 cookies
Ingredients
⅓ cup raw cashews
2 tablespoons flaxseeds
2 tablespoons coconut flour
¼ cup honey or agave nectar (for vegan)
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup unsweetened shredded coconut
¼ cup dairy-free mini chocolate chips, dark chocolate chunks, or cacao nibs
Instructions
Preheat your oven to 350ºF and line a cookie sheet with parchment paper.
In your spice grinder or food processor, grind the cashews and flaxseeds into a powder, about 30 seconds.
Place the the cashew / flax mixture in a medium-sized bowl, and add the coconut flour, sweetener, coconut oil, vanilla, and salt. Stir until everything is well combined. Fold in the shredded coconut, followed by the chocolate or cacao nibs.
With slightly wet hands (to avoid sticking), shape the dough into 12 little rounds. Flatten each to about ⅜ to ½-inch thickness (they don’t spread) on your prepared cookie sheet.
Bake the cookies for 5 minutes, turn the cookie sheet, and bake for another 5 minutes, or until they just begin to turn golden on the outside.
Let the cookies cool for a few minutes on the baking sheet before removing them to a wire rack to cool completely.