These cookies are delicious and moist and gluten free!
1 cup shredded unsweetened coconut
1/2 cup + 1 tsp coconut milk
4 Tbsp maple syrup
1 Tbsp coconut flour
Pinch of cinnamon
Pinch of fresh ground vanilla
Pinch of Himalayan sea salt
1/3 cup semi-sweet chocolate (or cacao) chips
How to make it:
Preheat oven to 350°F. Combine all ingredients except chocolate chips in a saucepan and stir over low heat until sticky. When the mixture is still warm, transfer to a bowl and let cool for a few minutes, then add chips. Press or scoop out small balls of mixture and place on a cookie sheet lined with parchment paper. Bake 12 to 15 minutes or until tops start to lightly brown. Let cool before removing from tray.
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