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
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Ingredients
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155 grams
dessicated coconut
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2 tablespoons
coconut flour
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95 grams
cashew nuts
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60 milliliters
coconut oil, melted
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2 pieces
medium eggs
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1-2 tablespoons
cacao nibs
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2 tablespoons
honey
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1 tablespoon
vanilla extract
Directions
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Preheat the oven to 160C/320F.
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Add all the ingredients, except the cacao nibs, to a food processor and pulse until the mixture forms a dough ball.
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Add the dough to a mixing bowl and slowly stir in the cacao nibs.
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Divide the mixture into 20 equal parts and form small balls with it.
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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.
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Bake for 20 minutes until turning golden on the edges.
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Enjoy!
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