Chocolate Paleo Breakfast Cookies
Ingredients
1 cup (80 g) raw coconut flakes
1 1/2 cups (168 g) blanched finely groundn almond flour
6 tablespoons (30 g) Dutch-processed cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup (64 g) coconut palm sugar
4 tablespoons (56 g) virgin coconut oil, melted and cooled
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 tablespoon (21 g) honey
2 teaspoons pure vanilla extract
1/2 cup (60 g) raw pecans, roughly chopped (can substitute an equal amount, by weight, of another raw nut)
Instructions
Preheat your oven to 300°F. Line a rimmed baking sheet with unbleached parchment paper, and place the coconut chips on it in an even layer. Place in the center of the preheated oven and bake for about 3 minutes, or until the coconut is fragrant and lightly golden brown on the edges. Transfer the toasted coconut chips to a small bowl, and set the lined baking sheet aside. Raise the oven temperature to 325°F.
In a large bowl, place the almond flour, cocoa powder, baking soda, salt and coconut palm sugar, and whisk to combine well. Add the melted coconut oil, eggs, honey and vanilla, and mix to combine well. The dough will come together, and will be soft but thick. Add the pecans and the toasted coconut, and mix until they are evenly distributed throughout the dough.
Drop the dough on the prepared baking sheet in mounds about 3 tablespoons each, about 1 inch apart from one another. They will not spread much, if at all, during baking. Roll the dough tightly into balls between wet palms, and then press into round disks about ½ inch high.
Place the baking sheet in the center of the preheated oven and bake until the cookies are puffed, slightly cracked on top and set in the center (about 12 minutes). Remove the cookies from the oven and allow to cool on the baking sheet until firm (at least 10 minutes) before transferring to a wire rack to cool completely. I store completely cooled cookies in a freezer-safe container, in the freezer, and allow to thaw for only a few minutes on the counter before serving. They don’t freeze completely solid.