Paleo Double Chocolate Chip Coconut Cookies
These paleo double chocolate chip cookies with coconut are soft and chewy, and absolutely delicious! They're gluten-free, grain-free, dairy-free, and refined sugar-free.
Ingredients
Dry:
- 1 cup almond flour
- 1/3 cup cocoa powder
- 1/3 cup unsweetened shredded coconut
- 1 tsp baking soda
- 1/4 tsp pink Himalayan salt
Wet:
- 1/4 cup raw honey
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1 egg room temperature
- 1/2 cup dark chocolate chips, dairy-free if paleo
Instructions
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In a large bowl, whisk together all the dry ingredients (except the chocolate chips): almond flour, cocoa powder, shredded coconut, baking soda, and pink salt.
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In a small bowl, whisk together all the wet ingredients: honey, melted coconut oil, vanilla extract, and egg. Once combined, add the wet ingredients to the dry, and whisk them together.
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Stir in the chocolate chips, cover the bowl with a towel, and refrigerate the dough for 20 minutes.
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Preheat the oven to 350°F, and put a sheet of parchment paper on two cookie sheets, or lightly spray them with coconut oil. When the dough is done chilling, form it into small balls and space them out about two inches from each other on the cookie sheet. The dough is sticky, but don't worry, the cookies will turn out great!
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Bake the cookies for 10-12 minutes. Let the cookies set on the sheet to cool for 10 minutes before transferring them to a rack to cool completely. Enjoy!
Recipe Notes
I used a very finely shredded unsweetened coconut from Trader Joe's. If you use regular shredded coconut the texture and appearance of your cookies might be slightly different from mine, but they will still be just as delicious!
