It’s the holiday season so it’s hard to get by without a few cookie recipes up your sleeve. But have no fear! You don’t have to feel quite so guilty about these because they’re made with wholesome ingredients, and are gluten free, grain free, and refined sugar free.
I’m quite impressed at how good these turned out.
They are soft , moist, and a good mix between brownie and cookie.
Chocolate Coconut Cookies
- 2 cups pitted dates
- 1 and ¼ cup water
- ½ tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut flour
- ¼ cup arrowroot flour
- ¼ cup coconut sugar
- ¼ cup coconut oil melted, but not hot!
- 3 eggs
- 2 cups shredded coconut
- ½ cup organic chocolate chips
Makes 30-40 med sized cookies.
Preheat oven at 350degrees.
Combine dates, water, vanilla, baking soda, and salt in a saucepan medium saucepan and cook over medium heat for about 5 minutes, mixing as you go, until the liquid has fullyevaporated and you’re left with a creamy and smooth date mixture. Set aside to cool.
In a small bowl combine, coconut flour, arrowroot and coconut sugar, making sure to blend well and get out any lumps.
In a medium bowl beat 3 eggs, and add melted coconut oil. Slowly add the coconut flour mixture (above). To this add the cooled date mixture and mix until combined.
Finally add the coconut flakes and chocolate chips.
Scoop out in tablespoonfuls onto baking sheets lined with parchment paper.
Bake 10 minutes!
Enjoy!
Daniela