Clean Eating & Easy Coconut Cookies

These Coconut Cookies are paleo friendly! Knowing which BRANDS to use is half of the puzzle. Once you stock your pantry with clean staples it really makes it easier. Using my food processor, (and a quick broil for effect- not to cook) these raw coconut cookies are a simple treat! They almost- almost melt in your mouth.

You may already have Coconut Flour in your pantry! Let’s Do Organic Coconut Flour and Shredded Coconut helped me build texture. The Nutiva Chia Seeds & Raw Honey worked as a binder. The Lily’s Chocolate Bar and Organic Vanilla created a nice thick chocolate drizzle. I added flavor to the coconut with Lemon & Lime Culinary Grade Essential Oils, but I have made them with just Vanilla and they were good too! Next on the list is Orange Oil! Always be sure to use FOOD GRADE/Therapeutic Grade Essential Oils. Not feeling that adventurous- use Organic Extracts like Vanilla or Almond which are usually available at Whole Foods.

Ingredients For the Cookie:

1/2 Cup Coconut Flour
1/2 Cup Shredded Coconut
4 heaping Tablespoons of Full Fat Coconut Cream
1 Tablespoon of Chia Seeds
1/4 Cup Coconut Water
8 drops of Essential oil or Extract of Choice

For the Chocolate Drizzle:

1/2 Bar (4 Squares) of Lily’s Baking Chocolate + 4 Drops of Vanilla Extract

Instructions For the Cookie:

(This makes about 10 cookies)

Soak 1 Tablespoon of Chia Seeds in 1/4 Cup of Coconut Water for 10 minutes while prepping
Place Coconut Flour, Shredded Coconut, Coconut Cream in Food Processor and incorporate for 30 seconds.
When Chia Seeds have turned into a gel add up to 8 drops of essential oil of choice (or extract for flavor) to food processor and pulse to incorporate.
Using a 2 Tablespoon Measuring Spoon (or something similar) pack the mixture tightly into the spoon to form cookies
Place on a parchment lined baking sheet and broil for 4-6 minutes until they show a golden color (this is for effect nor for baking)

For the Chocolate Drizzle:

Melt chocolate squares and add in extract to thin out for drizzling
Using a small spatula add the melted chocolate to a piping bag and drizzle on cookies
Place in the refrigerator for chocolate to harden

They taste great room temperature but I prefer them stored in the refrigerator and eating them cold. This recipe makes 10- that’s enough for 1 a day plus some to share.

These are a soft “cookie” They are not durable enough to travel with but they hold up well for eating.

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