Paleo-Friendly Macadamia Nut Coconut Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 123.1
- Total Fat: 8.5 g
- Cholesterol: 24.8 mg
- Sodium: 27.8 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.7 g
- Protein: 1.6 g
View full nutritional breakdown of Paleo-Friendly Macadamia Nut Coconut Chocolate Chip Cookies calories by ingredient
Introduction
This recipe was found at: http://civilizedcavemancooking.com/grain-free-goodies/cocochocodamia-cookie-balls/ This recipe was found at: http://civilizedcavemancooking.com/grain-f
ree-goodies/cocochocodamia-cookie-balls/
Number of Servings: 30
Ingredients
-
1 cup coconut flour
1/2 cup coconut oil
1/2 cup raw honey
4 eggs
1/2 tsp vanilla extract
1/8 tsp sea salt
1/2 cup macadamia nuts, roughly chopped
1/2 cup of shredded unsweetened coconut
3/4 cup chocolate chips
Directions
1.) Preheat oven to 375
2.) In a large bowl, combine coconut oil, raw honey, eggs, vanilla extract, and sea salt. (To make your life easier, in a small bowl on the side, combine the raw honey and coconut oil and melt in the microwave before mixing it in)
3.) Add in your coconut flour.
4.)Stir in the macadamia nuts, shredded coconut and chocolate chips.
5.) On parchment lined baking sheets, drop heaping tablespoons of cookie batter.(Ensure you form them to look like the cookies you want for a final product as these do not rise or spread like conventional cookies, which also means you can place more on a baking sheet without worrying about them touching)
6.) Bake for 14 minutes or until golden brown.
7.) Remove from the oven, transfer to a cooling rack and then enjoy with a nice glass of almond milk.
Serving Size: 30
Number of Servings: 30
Recipe submitted by SparkPeople user CRISM82.
2.) In a large bowl, combine coconut oil, raw honey, eggs, vanilla extract, and sea salt. (To make your life easier, in a small bowl on the side, combine the raw honey and coconut oil and melt in the microwave before mixing it in)
3.) Add in your coconut flour.
4.)Stir in the macadamia nuts, shredded coconut and chocolate chips.
5.) On parchment lined baking sheets, drop heaping tablespoons of cookie batter.(Ensure you form them to look like the cookies you want for a final product as these do not rise or spread like conventional cookies, which also means you can place more on a baking sheet without worrying about them touching)
6.) Bake for 14 minutes or until golden brown.
7.) Remove from the oven, transfer to a cooling rack and then enjoy with a nice glass of almond milk.
Serving Size: 30
Number of Servings: 30
Recipe submitted by SparkPeople user CRISM82.