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1-1/4 cups Almond Flour
½ tsp. baking soda
¼ tsp. pink Himalayin salt
½ cup unsweetened shredded coconut
1/3 cup coconut sugar
¼ cup Cacao Nibs
1 egg, room temperature
½ tsp. Pure Vanilla Extract
3 Tbsp. Extra Virgin Coconut Oil, melted
To make the cookie dough, in a small bowl, mix together almond flour, baking soda, pink Himalayan salt, shredded coconut, coconut sugar and cacao nibs. In a separate bowl, beat egg and add vanilla and coconut oil, whisking until combined. Add wet ingredients to dry ingredients; mix to combine. Chill for 30-45 minutes to help dough solidify slightly.
Preheat oven to 375°F.
Mold dough into 1-inch balls, place on a parchment-lined baking sheet and gently flatten. Bake 7-10 minutes or until cookies begin to brown. Before transferring to a cooling rack, let cool on the baking sheet for two minutes. Store cooled cookies in an airtight container.
Before opening, keep dry and at room temperature (59°-75°F [15-24°C]). Once opened. Store product in refrigerator or freezer.