I have been making these cookies for a while now from the app Paleo Plate. They were always a little gooey, which is fine, except I had to keep them in the fridge so they stayed firm enough to eat and they were just a tad on the rich side.
While home over the Easter weekend I played around a bit with the recipe and found the reason – too much coconut oil.
These are easy to make and everyone loves them! I tend to double the recipe because they disappear very quickly!
- 1 egg
- 1/4 cup honey (I love to use raw, so yummy!)
- 1½ tbsp fat of your choice (I use coconut oil)
- 1 tsp vanilla
- 1½ cup (125ml) almond flour
- ½ cup shredded unsweetened coconut flakes
- 1 tsp baking soda
- ¼ tsp sea salt
- ½ cup of your choice (chocolate chips, cranberries, raisins, currants, etc).
- Preheat oven to 350°F (180°C)
- Whisk together egg, honey, fat or oil of choice, and vanilla in a large bowl.
- In a separate bowl, combine almond flour, coconut, baking soda, and salt.
- Slowly add dry ingredients to wet until all are well incorporated.
- Stir in your extra (chocolate chips, currants, etc).
- Spoon heaping tablespoons of batter onto a baking sheet lined with parchment paper, leaving plenty of room between each.
- Bake for 10-12 minutes, or until cookies begin to brown on top (at my parents house the sweet spot is 13min – just experiment).
- Let cool on baking sheet for 10 minutes, then remove to wire rack to cool completely.
- Eat and enjoy!