Chocolate Chip Coconut Cookies

By Nikki Brown
September 17, 2017
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Author Notes: This is a really simple recipe to make and all the prep and cooking can be done in under half an hour, so there really is no excuse not to give it a go. They will last for up to 7 days, if stored in an airtight container, so are perfect to make in batches and snack on throughout the week.
The recipe can be found here - http://www.mynutricounter...
Nikki Brown

Serves: 20

  • 155 grams dessicated coconut
  • 2 tablespoons coconut flour
  • 95 grams cashew nuts
  • 60 milliliters coconut oil, melted
  • 2 pieces medium eggs
  • 1-2 tablespoons cacao nibs
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  1. Preheat the oven to 160C/320F.
  2. Add all the ingredients, except the cacao nibs, to a food processor and pulse until the mixture forms a dough ball.
  3. Add the dough to a mixing bowl and slowly stir in the cacao nibs.
  4. Divide the mixture into 20 equal parts and form small balls with it.
  5. Place the balls onto a baking try lined with grease proof paper and flatten them out into circles. Leave approx 1 cm of space between each cookie.
  6. Bake for 20 minutes until turning golden on the edges.
  7. Enjoy!

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