Thank you, Meg from our Facebook community for sharing her grain-free cookie recipe!
“I came up with my own recipe for grain-free cookies since the men in my house are digestively challenged.”
Coconut Chocolate Chip Cookies
- 2 cups blanched almonds
- 3 T coconut oil
- 2 T honey
- 1 tsp salt
- 1 cup finely shredded unsweetened coconut
- 1/3-1/4 cup mini chocolate chips
In food processor, puree the almonds with the coconut oil to make an nut-butter consistency (takes about 5 mins). Scrape down sides of bowl, add honey and salt and blend until incorporated. Pulse in coconut, then chocolate chips separately. Using hands, shape the dough into golf-ball size balls, and place onto parchment-lined baking sheet. Press down a bit with your hand to flatten. Bake at 350F for 8-10 mins. They will be very crumbly right out of the oven, but hold together after cooling.This recipe reflects my own preferences- I don’t like super sweet desserts, and I like my sweets salty. They’re a bit on the dry side, so have milk, tea, or coffee ready for dunking….or even better, put a bit of ice cream over the top.