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.com/recipe-chocolate-coconut-cookies/ —Nikki Brown
Ingredients
-
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
Directions
-
Preheat the oven to 160C/320F.
-
Add all the ingredients, except the cacao nibs, to a food processor and pulse until the mixture forms a dough ball.
-
Add the dough to a mixing bowl and slowly stir in the cacao nibs.
-
Divide the mixture into 20 equal parts and form small balls with it.
-
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.
-
Bake for 20 minutes until turning golden on the edges.
-
Enjoy!
See what other Food52ers are saying.