Chocolate Coconut Cookies - Practical Paleo (MBG)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
gg, fresh, whole, raw, 2 large (remove)Kerrygold Irish Butter, 2 tbsp (remove)Honey, 2 tbsp (remove)*Bob's RedMill Shredded Unsweetened Coconut, 16 tbsp (remove)Cocoa, dry powder, unsweetened, 2 tbsp (remove)Baking Soda, .12 tsp (remove)*Simply Organic Vanilla Extract, 0.5 tsp (remove)*almond extract, 0.25 tsp (remove)Optional: 1/4 cup sliced almonds or 1/3 cup fresh raspberries [not in calculations].
Preheat oven to 350 degrees F.
In medium bowl, whisk eggs, melted butter honey (or maple syrup) and vanilla. Mix in the unsweetened cocoa powder, baking soda, and shredded coconut until well combined. Fold in almonds if used.
Divide into 12 dollops [2 Tbsp scoop worked well] on a parchment paper lined cookie sheet; flatten slightly with a fork [I forgot to do this; they were still fine!].
Bake for 20-30 minutes [20 was enough!] or until slightly firm to the touch.
If using raspberries: add one to the center of each cookie after baking and before eating.
Serving Size: 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user CSMNETC.
In medium bowl, whisk eggs, melted butter honey (or maple syrup) and vanilla. Mix in the unsweetened cocoa powder, baking soda, and shredded coconut until well combined. Fold in almonds if used.
Divide into 12 dollops [2 Tbsp scoop worked well] on a parchment paper lined cookie sheet; flatten slightly with a fork [I forgot to do this; they were still fine!].
Bake for 20-30 minutes [20 was enough!] or until slightly firm to the touch.
If using raspberries: add one to the center of each cookie after baking and before eating.
Serving Size: 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user CSMNETC.
Nutritional Info Amount Per Serving
- Calories: 85.7
- Total Fat: 7.2 g
- Cholesterol: 35.9 mg
- Sodium: 44.4 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 1.2 g
- Protein: 1.7 g
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