Tuesday, March 25 2014, 12:11 PM MDT
Gluten Free Hawaiian Coconut Chocolate Chip Power Cookies
As Aired on December 27, 2013
Recipe Courtesy of Kaiulani
2 1/2 cups blanched almond flour
1/4 cup toasted organic unsweetened coconut flakes
1/2 teaspoon Hawaiian sea salt (you can use any fine sea salt)
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/3 cup 1.5 tablespoons organic extra virgin melted coconut oil
1/4 cup organic blue agave nectar
1 tablespoon Hawaiian vanilla extract (you can use any pure vanilla extract)
2 large cage free brown eggs
1 cup dark chocolate chips sweetened with stevia (I prefer lily's brand found at whole foods)
1.) Preheat oven to 335 degrees Fahrenheit (or 310 if using a convection oven) Makes 24 cookies.
2.) Whisk the almond flour, toasted coconut, salt, baking soda and cinnamon in a medium sized bowl. In a small bowl, whisk together the eggs, coconut oil, vanilla and agave. Pour the wet ingredients into the dry and mix until completely combined. Fold in the chocolate chips.
3.) Scoop with a 1.5-2 tablespoon cookie scoop onto a baking sheet prepared with parchment paper. Place the baking sheet on the lower rack of the oven. Bake for 12-15 minutes (ovens may vary) until golden brown or a toothpick inserted into the center comes out clean.
4.) Let the cookies cool at least 5-10 minutes before transferring them to a cooling rack.