This weekend was my sister’s bachelorette party! Anyone who knows me, knows my sister’s wedding is next month, because I won’t stop talking about it. Sorry! Here we are on our way to the spa-
I wanted to make some healthy treats for the girls, because we all want to feel our best in our dresses on the big day, but what’s a party without a little dessert?
One of my go-to treats are these coconut flour chocolate chip cookies. I have had so many compliments from cookie lovers (non-paleo!) on these babies. I also made paleo cupcakes that I will for sure post at a later date.
The coconut flour provides a lighter cookie, almost cake-like. The recipe is courtesy of the detoxinista (amazing blog! check it out here).
- 1/3 cup coconut flour
- 1/4 cup coconut oil, melted
- 1/4 cup raw honey or pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 whole eggs
- 1/3 cup organic chocolate chips
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- Melt the coconut oil and honey together.
- In a medium bowl, mix together the coconut flour, coconut oil, honey, vanilla, salt and eggs. The batter is a little runny to start but will thicken as the coconut flour starts to absorb the wet ingredients. After the ingredients are thoroughly mixed together, add in the chocolate chips- I use the Camino brand, fair trade organic 🙂
- Use a spoon to drop cookie mix onto parchment paper- these cookies don’t tend to spread out while baking, so shape them how you’d like them beforehand. This batch I made was a little runny (I used extra coconut oil when I shaped them on the tray so the batter wouldn’t stick to my hands) so they ended up spreading out more than usual!
- Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool for 10 minutes, or eat them as soon as they come out of the oven 😉
These cookies are best stored in the fridge, they will taste great for at least a few days. We’ve never had any left after that so I can’t comment on them lasting longer!