Sugar free, dairy free and gluten free goodness! I really have a hard time calling them cookies, they are more like chocolates or a healthy Almond Joy. Whatever you want to call them they are rich, chocolate-y, coconut goodness topped with an almond!
They are also super easy to make:
In a small pot on medium heat melt 1/2 cup of coconut oil and stir in 1/2 cup of cacao powder (cocoa powder works too), 1/2 cup of 100% maple syrup, 2 teaspoons vanilla extract, and a dash of salt. Stir until you have a smooth consistency (don’t bring to a boil).
Remove from heat and stir in 1 1/3 cups of shredded unsweetened coconut. Line a cookie sheet with parchment paper and use a tablespoon to spoon your mixture onto the parchment paper.
Add a raw almond or 2 on each “cookie”. If your mixture is too runny, allow the mixture to cool just a bit before scooping it onto the parchment paper.
Place your little chocolates in the freezer to firm up. Once they are firm I put them in a plastic bag and store them in the freezer. These cannot be stored at room temperature, or they will be way too soft because of the coconut oil.
- ½ cup coconut oil
- ½ cup cacao or cocoa powder
- ½ cup 100% maple syrup
- 2 teaspoons vanilla extract
- A dash of salt
- 1⅓ cup of unsweetened shredded coconut
- In a small pot on medium heat melt ½ cup of coconut oil.
- Stir in ½ cup of cacao powder (cocoa powder works too)
- Add ½ cup of 100% maple syrup, 2 teaspoons vanilla extract, and a dash of salt.
- Stir until you have a smooth consistency (don't bring to a boil).
- Remove from heat and stir in 1⅓ cups of shredded unsweetened coconut.
- Line a cookie sheet with parchment paper and use a tablespoon to spoon your mixture onto the parchment paper.
- Put a raw almond or two on each cookie and place in the freezer to set up.
- When they are set up remove them from the cookie sheet and store in a plastic bag in the freezer.
