Sometimes, especially this time of year when there are a lot of complicated sweets around, you want to have just a simple cookie to go with a cup of tea. This one fits the bill and because it is made with whole foods, it is actually healthy!
This is the type of cookie I like to keep around when I need a little something. Sugary, chocolatey sweets abound this time of year and I try to avoid them. It’s possible when there is something just as satisfying within easy reach!
Try this recipe and I bet you will be hooked!
Ingredients
- 2 large eggs
- 1/4 cup honey + 2 Tbsp (Use less if sweet enough)
- 1 tsp vanilla
- 1/2 cup palm shortening (room temperature)
- 1/2 cup ghee or butter (room temperature)
- 1/2 tsp sea salt
- 1/2 cup coconut flour
- 1 cup shredded coconut
- 1/2 cup chocolate chips
Instructions
- Preheat oven at 325º F
- In a food processor mix together the eggs, honey, vanilla, ghee and palm shortening until smooth
- Add the salt, coconut flour and shredded coconut and process until a dough is formed
- Remove to a bowl for ease
- Add the chocolate chips and mix
- Use about a teaspoon of batter and make a ball
- Place on cookie sheet lined with parchment paper
- Use all the batter
- You will need 2 cookie sheets
- Cover with plastic wrap and press each ball down with a spatula – evenly
- Bake for approximately 12 - 15 minutes or until lightly browned
- Cool on a rack
- Store in refrigerator
Equipment
- Food processor (where to buy a food processor)
- Cookie sheet (where to buy)
- Parchment paper (where to buy parchment paper