I don’t know about you but I can’t stand making grain-free cookie recipes that yield 8-12 cookies….c’mon! If i’m going to go through the process of making homemade cookies, i’d like them to last more than 30 minutes please. This batch will yield a lot (3 dozen medium cookies), and they are dense, chocolaty and satisfying! LOADED of good fats, proteins and carbohydrates—-THIS is the way to eat a treat folks.
1 C. coconut flour
1/2 C. raw cacoa
3/4 C. real maple syrup/honey
6 T. butter/coconut oil- melted
1/2 C. cashew/almond butter
1/2 t. real salt, 1 t. baking soda (aluminum free), 1/2 T. vanilla extract
3/4 C. chopped hazelnuts (properly prepared)
3/4 C. raisins/currants/cherries
1/2 C. large coconut shreds
1. Beat ingredients together (except nuts, raisins and coconut shreds) in electric mixer.
2. Stir in the chunk factor ingredients listed in #1. Let mixture sit on counter for 5-10 minutes.
3. Grease cookie sheets with coconut oil and drop cookie dough onto sheets in drop-cookie style.
4. Bake on 350 degrees for 9-12 minutes until still soft but no longer wet. Cool to harden.
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