When I decided to create this cookie recipe more than 3 years ago, I was experimenting with different flours and sugars, trying to make this recipe as clean as possible. After much experimentation I came up with this recipe. Disclaimer: these cookies DO contain whole wheat flour, yes you can make them with coconut flour and make them grain free, however the taste will be thicker and you will need to lower the flour measurements ( see recipe below for more).
1 1/2 cups of whole wheat flour. ( 1 cup of coconut flour)
1/2 cup almond meal ( NOT almond flour)
1/4 cup natural honey ( goodbye allergies!)
1 tsp vanilla extract
1/4 tsp salt( sea salt if you have it!)
5 tbsp melted and cooled coconut oil
1 tsp baking soda
1/2 cup chopped eating evolved no sugar added chocolate ( or chocolate chips)
1. preheat oven to 350 degrees. Then in a mixing bowl add all dry ingredients and blend together using your electric mixer or a spoon.
2. In a small separate bowl, box together all wet ingredients until incorporated.
3. Pour wet ingredients into dry ingredients and blend with a spoon or paddle attachment until incorporated. Put in the chocolate chunks and combine.
4. Using a tablespoon scooper, place these 3 inches apart on a cookie sheet and place into the oven for 9 minutes.
Take out and let cool. You can keep these in a container with a piece of bread for freshness for up to 5 days or in the fridges for 2 weeks. We freeze ours and take them out one at a time to nibble on!