This recipe is perfect for people who don’t eat nuts! Most of the other recipes call for almond flour… this one is totally nut free.

Dry Ingredients

1 1/2 cups shredded coconut

1/2 cup cocoa powder

1/3 cup Golden Lakanto (use more or less depending on your preference for sweetness)

1/2 tsp baking soda

1/2 tsp of salt

1/2 cup Lakanto Chocolate Chips (plus extra if you want to drizzle the cookies with chocolate at the end)

Wet Ingredients

1 egg

1/2 tbsp (or more) vanilla extract

1/2 cup melted coconut oil

Preheat the oven to 350* F and prepare a large cookie sheet with parchment paper.
Mix all the dry ingredients except the chocolate chips in a bowl.
Mix all the wet ingredients using an electric mixer or a spatula.
Add the dry ingredients into the wet and combine. If you aren’t using an electric mixer, you might need to use your hands.
Fold in the chocolate chips
Use a cookie dough scoop or a table spoon to make balls of dough and place them evenly on the parchment paper lined cookie sheet.
Optional- slightly flatten or smash the balls with a fork if you want them thinner/crispier
Bake for 15-18 minutes.
Remove the logs from the oven and allow to cool on the cookie sheet until they can be lifted with a spatula.
Melt the chocolate chips
Drizzle chocolate on top of the cookies
Optional: sprinkle Himalayan salt on top
When they are cooled enough to pick up and move, transfer them to a cooling rack and set in the fridge or freezer.
Once they are totally cooled, they can be eaten.
Or store them in an airtight container in the fridge or freezer.

Don’t try to eat these when they are warm. They will fall apart in your hands.
Add chopped nuts if you like more texture or variety.
Add orange zest.
Double the recipe! I almost always make a double batch.
Crumble bacon or freeze dried raspberries on top at the end for a fun variation.

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