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I don’t know about you but I have a killer sweet tooth that causes all sorts of internal battles when I try to eat healthy foods. Here is a recipe that will appeal to your sweet side while also staying away from processed sugars.
2/3 cup refined coconut oil, melted
2/3 cup raw granulated sugar
2/3 packed coconut sugar
1/2 cup coconut milk (or any nut milk)
2 teaspoons vanilla
2 1/2 cups Red Bob Mill’s Gluten Free flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups vegan semisweet chocolate chips
3/4 cups coconut flakes
- Heat oven to 350 degrees. In large bowl, mix coconut oil, granulated sugar and coconut sugar until well mixed. Stir in coconut milk and vanilla.
- Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips and coconut flakes. Form balls with cookie dough and place on greased and flour cooking sheet about 2 inches apart from each other.
- Bake between 11 to 14 minutes or until edges are light brown and tops look set. Cool 1 minute on cookies sheets and then remove onto a cooling rack.
- Add coconut ice cream to make an ice cream sandwich out of them!