Servings: 27
Calories: 140kcal
Ingredients
- 1/3 cup coconut flour
- 2 cup almond flour
- 2/3 cup unsweetened shredded coconut
- 1 tbsp pink salt
- 2 large eggs
- 1/2 cup almond butter
- 1 tsp vanilla
- 2 tbsp coconut oil melted
- 1/4 cup raw honey
- 1/4 cup water
- 1/2 cup bittersweet chocolate chips plus 27 pieces for topping per cookie
Instructions
- Preheat oven to 350 degrees
- Line baking sheet with parchment paper
- Mix wet ingredients together except water
- Mix dry ingredients together except chocolate chips and pink salt
- Mix wet ingredients into dry until dough is stiff
- Add water until moist but still firm
- Fold in chocolate chips except the 27 pieces
- Pinch dough into 27 pieces and place on baking sheetÂ
- Flatten out each cookie with back of fork
- Place a chocolate chip into center of each cookie
- Bake for 12 minutes
- Remove from oven and sprinkle with pink salt
Nutrition
Calories: 140kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 272mg | Potassium: 76mg | Fiber: 2g | Sugar: 5g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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