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Gluten-Free
Coconut Cream, Chocolate Chip Cookies
Ingredients:
- 4 eggs
- 2 tablespoons coconut oil
- 3/4 cup raw honey OR 1 cup sugar
- 16 ounces (2 cups) Coconut Cream Concentrate
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/2 cup chocolate chips, optional
- 1 cup walnuts or pecans, optional
Directions:
Preheat oven to 350 degrees.
Beat oil and sugar (or honey) together (5 minutes), add eggs one at a time until completely incorporated, and then mix for another 2–3 minutes.
Add Coconut Cream Concentrate, vanilla, and baking soda and mix 3 minutes until well combined and no specks of Coconut Cream Concentrate are noticeable (completely incorporated).
Add optional ingredients of your choice. Bake large spoonfuls (ice cream scoop size) for 15 minutes or small spoonfuls for 8–10 minutes.
ENJOY! Yum!
Note: For a “chunkier” cookie, omit the 2 tablespoons coconut oil. The oil is necessary for “spreadability.”
Recipe submitted by Marisa, San Jose, CA.
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